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| LEADER |
00832cam a2200205 7i4500 |
| 001 |
0000077593 |
| 005 |
20091214090000.0 |
| 008 |
091214s2009 njua b 001 0 eng d |
| 020 |
# |
0 |
|a 9781428319943
|
| 020 |
# |
0 |
|a 1428319948
|
| 090 |
0 |
0 |
|a TX 749
|b .S3 2009
|
| 100 |
1 |
# |
|a Schneller, Thomas
|
| 245 |
1 |
0 |
|a Meat :
|b Identification, Fabrication, Utilization
|c Thomas Schneller.
|
| 260 |
# |
# |
|a Clifton Park, N.Y.:
|b Delmar/Cengage Learning,
|c 2009.
|
| 300 |
# |
# |
|a xiv,288 p.:
|b ill.,(some col.);
|c 28 cm..
|
| 490 |
0 |
0 |
|a Kitchen Pro
|
| 520 |
0 |
# |
|a Helpful storage information, basic preparation methods for each cut, and recipes are included to give professional and home chefs everything they need to know to produce well-primed cuts of meat
|
| 650 |
0 |
0 |
|a Meat
|
| 650 |
0 |
0 |
|a Cookery (Meat)
|
| 999 |
|
|
|a 1100071937
|b Book
|c Open Shelf
|e KOLEKSI TERBUKA
|
