Buffalo, camel, crocodile, emu, kangaroo, ostrich and rabbit meat : new value added products : a report for the Rural Industries Research and Development Corporation / by Joanne Bobbitt.

Meat cuts and muscle foods / H.J. Swatland. [Variant title:Meat cuts and muscle foods : an international glossary.]

Adding value to venison forequarters and trimmings : using cold-set binders / by Dean Gutzke and Aarti Tobin.

Kangaroo specifications and selected meat cuts / {Rural Industry Research and Development Corporation]

Handbook of Australian meat.

Thawing of meat in water and by direct contact with heated plates / I. Merts ... [et al.]

Determining the best rates of freezing storage temperature and conditions and thawing procedures to maintain the functionality of frozen meat and to minimize freezer burn and weight loss in frozen meat / S.G. Skevington, J. Appleyard and K. Browne.

Recommended international system for the description of carcases of bovine and porcine species and recommended international description of cutting methods of commercial units of beef, veal, lamb and mutton, and pork moving in international trade.