TY  - BOOK
AU  - Schneller, Thomas
TI  - Meat: identification, fabrication, utilization 
SN  - 9789814296625
AV  - TX 749 .S36 2010 
PY  - 2010///
CY  - Australia
PB  - Cengage Learning Asia Pte Ltd
KW  - MEAT
N1  - Includes index; What is meat? -- Beef -- Veal -- Pork -- Lamb -- Game -- Safety and sanitation -- Nutrition -- Recipes
N2  - A 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
ER  -