The Australian lamb kitchen manual.
Publisher: Sydney : Meat & Livestock Australia, 1996Description: 26 p. : col. ill. ; 29 cm.Subject(s): Lamb (Meat) -- Australia | Meat cuts
| Meat cuttingDDC classification: 641.363
Contents:
Introduction - Meat ordering specifications - Lamb cuts chart - Meat cookery - Degree of doneness - Meat hygiene - Storage & handling - Nutrition.
| Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 4, BayNo 2 |
641.363 AUS (Browse shelf) | 1 | Available | SCAFS,30003,02,GR | 5000045989 |
Introduction - Meat ordering specifications - Lamb cuts chart - Meat cookery - Degree of doneness - Meat hygiene - Storage & handling - Nutrition.