Schneller, Thomas <br/><br/>
Meat :  identification, fabrication, utilization / 
Thomas Schneller 
 - New York :  Delmar, Cengage Learning,  2009 
 - 288 p :  ill 
 - Kitchen pro series .
<br/><br/> "The Culinary Institute of America." 
<br/><br/><label>ISBN: </label>9781428319943 /  3,630.00 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Meat<br/>Cooking (Meat)<br/>Meat cuts--Identification
<br/><br/><label>LC Class. No.: </label>TX749  / S359 M4 2009