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Meat : | identification, fabrication, utilization /

Schneller, Thomas

Meat : identification, fabrication, utilization / Thomas Schneller - New York : Delmar, Cengage Learning, 2009 - 288 p : ill - Kitchen pro series .

"The Culinary Institute of America."

ISBN: 9781428319943 / 3,630.00

Subjects--Topical Terms:
Meat
Cooking (Meat)
Meat cuts--Identification

LC Class. No.: TX749 / S359 M4 2009

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Meat : | identification, fabrication, utilization /

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