TY  - BOOK
AU  - Schneller,Thomas
ED  - Culinary Institute of America.
TI  - Meat: identification, fabrication, utilization 
T2  - Kitchen Pro series
SN  - 1428319948
AV  - TX749 .S266 2009
U1  - 641.66 22
PY  - 2009///]
CY  - Australia
PB  - Delmar, Cengage Learning
KW  - Cooking (Meat)
KW  - Meat cuts
KW  - Identification
KW  - Meat
N1  - At head of title: The Culinary Institute of America; Includes bibliographical references (p. 270) and index; Includes bibliographical references: p. 270 and index
ER  -