Schneller, Thomas <br/><br/>
Meat :  identification, fabrication, utilization / 
 Meat identification, fabrication, utilization 
Thomas Schneller. 
 - Clifton Park, NY :  Delmar/Cengage Learning,  c2009. 
 - xiv, 288 p. :  col. ill. ;  29 cm. 
 - Kitchen Pro series .
 - Kitchen pro series. .
<br/><br/> Includes index.  At head of title: The Culinary Institute of America. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>1428319948 (hbk.) 9781428319943 (hbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Meat.<br/>Meat cuts--Identification.<br/>Cooking (Meat)
<br/><br/><label>Dewey Class. No.: </label>641.36  / SCH