Meat : identification, fabrication, utilization / Thomas Schneller.
By: Schneller, Thomas (Thomas K.)
.
Contributor(s): Culinary Institute of America.
Series: Kitchen pro series: Publisher: Clifton Park, NY : Delmar/Cengage Learning, c2009Description: xiv, 288 p. : col. ill. ; 29 cm.ISBN: 1428319948 (hbk.); 9781428319943 (hbk.).Other title: Meat identification, fabrication, utilization.Subject(s): Meat | Meat cuts -- Identification | Cooking (Meat)DDC classification: 641.36
| 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 |
641.36 SCH 2009 (Browse shelf) | 1 | Available | SCAFS,70006,03,AD | 5000024702 | |
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 4, BayNo 2 |
641.36 SCH (Browse shelf) | 1 | Available | SCAFS,70006,02,GR | 5000108802 | |
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 3, BayNo 2 |
641.36 SCH (Browse shelf) | 1 | Available | SCAFS,70006,03,AD | 5000048179 |
Includes index.
At head of title: The Culinary Institute of America.
Includes bibliographical references and index.