TY  - BOOK
AU  - Schneller,Thomas
ED  - Culinary Institute of America
TI  - Meat: identification, fabrication, utilization 
T2  - Kitchen pro series
SN  - 9781428319943 /
AV  - TX749 S359 M4 2009
PY  - 2009///
CY  - New York
PB  - Delmar, Cengage Learning
KW  - Meat
KW  - Cooking (Meat)
KW  - Meat cuts
KW  - Identification
N1  - "The Culinary Institute of America."
ER  -