TY  - BOOK
AU  - Schneller,Thomas
ED  - Culinary Institute of America.
TI  - Meat: identification, fabrication, utilization 
T2  - Kitchen Pro series
SN  - 9781428319943
PY  - 2009///
CY  - Australia
PB  - Delmar/Cengage Learning
KW  - Cooking (Meat)
KW  - Meat cuts
KW  - Identification
KW  - Meat
N1  - At head of title: The Culinary Institute of America; Includes bibliographical references and index
ER  -