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Guidelines for slaughtering, meat cutting and further processing.
Published
Food and Agriculture Organization of the United Nations,
Call Number
TS1960 G948
Location
Central Library
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Meat buyers guide to portion control meat cuts.
Published
National Association of Meat Purveyors,
Call Number
HD9411 N277
Location
Central Library
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Practical meat cutting and merchandising /
Author
Fabbricante, Thomas.
Published
AVI Pub.,
Call Number
TS1962 F113
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The meat buyers guide /
Published
NAMP,
Call Number
TS1962 M484 1992
Location
Veterinary Medicine Library
Central Library
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