| 000 | 01100nam a2200241Ia 4500 | ||
|---|---|---|---|
| 003 | NULRC | ||
| 005 | 20250520100651.0 | ||
| 008 | 250520s9999 xx 000 0 und d | ||
| 020 | _a9789814296625 | ||
| 040 | _cNULRC | ||
| 050 | _aTX 749 .S36 2010 | ||
| 100 |
_aSchneller, Thomas _eauthor |
||
| 245 | 0 |
_aMeat : _bidentification, fabrication, utilization / _cThomas Schneller |
|
| 250 | _aPhilippine Edition | ||
| 260 |
_aAustralia : _bCengage Learning Asia Pte Ltd, _cc2010 |
||
| 300 |
_a231 pages : _billustrations ; _c23 cm. |
||
| 365 | _bPHP395 | ||
| 504 | _aIncludes index. | ||
| 505 | _aWhat is meat? -- Beef -- Veal -- Pork -- Lamb -- Game -- Safety and sanitation -- Nutrition -- Recipes. | ||
| 520 | _aA manual on purchasing and fabricating meat cuts. It offers information on fabricating beef, pork, veal, lamb, and exotic meats. It also offers storage information, basic preparation methods for each cut, and recipes. It is suitable for chefs, foodservice managers, purchasing agents, culinary students and instructors, and food enthusiasts. | ||
| 650 | _aMEAT | ||
| 942 |
_2lcc _cBK |
||
| 999 |
_c10874 _d10874 |
||