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| LEADER |
00884cam a2200265 7i4500 |
| 001 |
0000098852 |
| 005 |
20230913090000.0 |
| 008 |
230913t20112011njua ### #00001eng## |
| 020 |
# |
# |
|a 9781118029572
|
| 040 |
# |
# |
|a UMT
|b eng
|c UMT
|e rda
|
| 090 |
0 |
0 |
|a TS 1960
|b .U5 2011
|
| 100 |
1 |
# |
|a Underly, Kari
|e author
|
| 245 |
1 |
4 |
|a The art of beef cutting :
|b a meat professional's guide to butchering and merchandising
|c Kari Underly.
|
| 264 |
# |
4 |
|a Hoboken, N.J.:
|b Wiley,
|c 2011
|
| 264 |
# |
4 |
|c ♭2011
|
| 300 |
# |
# |
|a vii, 232 pages:
|b colour illustrations;
|c 23 x 31 cm
|
| 336 |
# |
# |
|a text --
|2 rdacontent
|
| 337 |
# |
# |
|a unmediated --
|2 rdamedia
|
| 338 |
# |
# |
|a volume --
|2 rdacarrier
|
| 500 |
# |
# |
|a Includes index
|
| 590 |
# |
# |
|a Pusat Pengajian Sains dan Teknologi Makanan
|
| 650 |
0 |
0 |
|a Beef
|
| 650 |
0 |
0 |
|a Meat cuts
|
| 650 |
0 |
0 |
|a Meat cutting
|
| 999 |
|
|
|a 1100085253
|b Book
|c Open Shelf
|e KOLEKSI TERBUKA
|
