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Ec81-219, 1981 Nebraska Swine Report, D.B. Hudman, Donald L. Ferguson, D.M. Danielson, Robert M. Timm, Duane E. Reese, Bobby D. Moser, Alex Hogg, Michael F. Kocher, Gerald Bodman, Eugene J. Veburg, J.A. Deshazer, Dennis D. Schulte, Austin J. Lewis, Larry Bitney, E.R. Peo Jr., Kelly Keaschall, Roger W. Mandigo, T.S. Janssen, M.L. Lesiak, D.G. Olson, M. C. Brumm, M.P. Mcginley, William Ahlschwede, Dwane R. Zimmerman
Ec81-219, 1981 Nebraska Swine Report, D.B. Hudman, Donald L. Ferguson, D.M. Danielson, Robert M. Timm, Duane E. Reese, Bobby D. Moser, Alex Hogg, Michael F. Kocher, Gerald Bodman, Eugene J. Veburg, J.A. Deshazer, Dennis D. Schulte, Austin J. Lewis, Larry Bitney, E.R. Peo Jr., Kelly Keaschall, Roger W. Mandigo, T.S. Janssen, M.L. Lesiak, D.G. Olson, M. C. Brumm, M.P. Mcginley, William Ahlschwede, Dwane R. Zimmerman
University of Nebraska-Lincoln Extension: Historical Materials
This 1981 Nebraska Swine Report was prepared by the staff in Animal Science and cooperating departments for use in the Extension and Teaching programs at the University of Nebraska-Lincoln. Authors from the following areas contributed to this publication: Swine Nutrition, swine diseases, pathology, economics, engineering, swine breeding, meats, agronomy, and diagnostic laboratory. It covers the following areas: breeding, disease control, feeding, nutrition, economics, housing and meats.
Heg81-146 The Cut Up Chicken, Part Ii, Daniel E. Bigbee
Heg81-146 The Cut Up Chicken, Part Ii, Daniel E. Bigbee
University of Nebraska-Lincoln Extension: Historical Materials
This NebGuide shows how to cut a chicken carcass into breast, wings, thighs, drumsticks, ribs and back. You can save from 5 to 10 cents per pound if you cut up your own broiler-fryer chickens. There are two basic ways of cutting the chicken carcass. This guide shows how to cut the carcass into breast, wings, thighs, drumsticks, ribs and back. The Cut Up Chicken, Part I, HEG 81-145, shows how to cut these parts with the ribs and back attached to the breast or thigh.
Heg81-145 The Cut Up Chicken, Part I, Daniel E. Bigbee
Heg81-145 The Cut Up Chicken, Part I, Daniel E. Bigbee
University of Nebraska-Lincoln Extension: Historical Materials
This NebGuide shows how to cut a chicken carcass into breast with ribs, wings, thighs with back, and drumsticks. You can save from 5 to 10 cents per pound if you cut up your own broiler-fryer chickens. There are two basic ways of cutting the chicken carcass. This guide shows how to cut the carcass into breast with ribs, wings, thighs with back, and drumsticks. The Cut Up Chicken, Part II, HEG 81-146, shows how to cut these parts with the ribs and back as separate pieces.
Heg81-144 Home Processing Of Chickens, Daniel E. Bigbee
Heg81-144 Home Processing Of Chickens, Daniel E. Bigbee
University of Nebraska-Lincoln Extension: Historical Materials
This NebGuide provides complete step-by-step instructions with pictures for home processing of chickens. Steps for processing chickens are feed withdrawal, killing, scalding, plucking, eviscerating, cooling, packaging, and freezing.