Schneller, Thomas <br/><br/>
Meat : identification, fabrication, utilization 
Thomas Schneller 
 - Australia  Delmar, Cengage Learning  c2009 
 - xiv, 288 p. : col. ill. ; 29 cm 
<br/><br/> At head of title: The Culinary Institute of America. Includes bibliographical references (p. 270) and index. Includes bibliographical references: p. 270 and index 
<br/><br/><label>ISBN: </label>9781428319943 
<br/><br/><label>ISSN: </label>2008931926 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking (Meat)<br/>Meat<br/>Meat cuts - Identification
<br/><br/><label>Dewey Class. No.: </label>641.66 SCH