| 000 | 00779cam a2200241 a 4500 | ||
|---|---|---|---|
| 001 | vtls003224914 | ||
| 003 | MY-SjTCS | ||
| 005 | 20200226114809.0 | ||
| 008 | 111028s2011 njua 001 0 eng | ||
| 020 | _a9781118029572 (hbk.) | ||
| 020 | _a1118029577 (hbk.) | ||
| 039 | 9 |
_a201203191547 _bpushpa _y201110281358 _zmasrina |
|
| 082 | 0 | 4 |
_a664.902 _bUND 2011 |
| 100 | 1 |
_aUnderly, Kari. _956918 |
|
| 245 | 1 | 4 |
_aThe art of beef cutting : _ba meat professional's guide to butchering and merchandising / _cKari Underly. |
| 260 |
_aHoboken, N.J. : _bJohn Wiley, _cc2011. |
||
| 300 |
_avii, 232 p. : _bcol. ill. ; _c23 x 29 cm. |
||
| 500 | _aIncludes index. | ||
| 650 | 0 |
_aMeat cuts. _916723 |
|
| 650 | 0 |
_aMeat cutting. _916724 |
|
| 650 | 0 |
_aBeef. _942777 |
|
| 920 | _aSHT : 174443 | ||
| 999 | _c138274 | ||