Schneller, Thomas <br/><br/>
Meat :  identification, fabrication, utilization / 
 Meat identification, fabrication, utilization 
Thomas Schneller. 
 - xiv, 288 p. :  col. ill. ;  29 cm. 
 - Kitchen Pro series .
<br/><br/> At head of title: The Culinary Institute of America. 
<br/><br/>Includes bibliographical references (p. 270) and index. Includes bibliographical references: p. 270 and index. 
<br/><br/><label>ISBN: </label>1428319948 9781428319943 
<br/><br/><label>LCCN: </label>2008931926 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking (Meat)<br/>Meat cuts--Identification.<br/>Meat.
<br/><br/><label>LC Class. No.: </label>TX749  / .S266 2009 
<br/><br/><label>Dewey Class. No.: </label>641.66