The art of beef cutting a meat professional's guide to butchering and merchandising

Saved in:

Bibliographic Details
Main Author:	Underly, Kari
Format:	Manuscript
Published:	Hoboken, N.J. Wiley 2011
Subjects:	Meat cuts Beef Meat cutting
Online Access:	Click Here to View Status and Holdings.
Tags:	Add Tag No Tags, Be the first to tag this record!

MARC


LEADER	00000nt a2200000 a 4501
001	wils-434371
005	2017114164249
008	171204s2011 NJU a 001 ENG D
020	#	#	\|a 1118029577
020	#	#	\|a 9781118029572 (hbk.)
040	#	#	\|a DLC \|d ITMB
090	0	0	\|a TS1960 \|b .U53 2011
100	1	#	\|a Underly, Kari
245	1	4	\|a The art of beef cutting \|b a meat professional's guide to butchering and merchandising \|c Kari Underly
260	#	#	\|a Hoboken, N.J. \|b Wiley \|c 2011
300	#	#	\|a vii, 232 p. \|b ill. (chielfy col.) \|c 23 cm
504	#	#	\|a Includes bibliographical references and index
650	#	0	\|a Meat cuts
650	#	0	\|a Beef
650	#	0	\|a Meat cutting
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=434371
964	#	#	\|c BOK \|d HM
998	#	#	\|a 00260##a002.8.2\|\|00260##b002.8.4\|\|00260##c002.7.6\|\|00300##a003.4.1\|\|00300##b003.6.1\|\|00300##c003.5.1\|\|