Meat
Subtitle: identification, fabrication, utilization
By: Thomas Schneller
Contributors: Culinary Institute of America
Series: Kitchen Pro series
Publisher: Delmar, Cengage Learning
Published: 2009
Place of publication: Australia
Language: eng
Number of pages: 288
ISBN-13: 9781428319943
Other titles: Meat identification, fabrication, utilization
Notes: At head of title: The Culinary Institute of America.

Includes bibliographical references (p. 270) and index.

Includes bibliographical references: p. 270 and index.