Meat Buyer's Guide to standardized meat cuts /

Meat Buyer's Guide to standardized meat cuts /

Saved in:
Bibliographic Details
Corporate Authors: National Association of Meat Purveyors, Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania), Culinary Collection (University of Pennsylvania)
Format: Book
Language:English
Published: Chicago, Office of the Secretary, 1972
Edition:Twelfth Printing
Subjects:
Meat cuts > Standards
CHR 1972
PRO Blank, Fritz (bookplate) (donor)
Viande > Coupes
Meat cuts
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.

University of Pennsylvania

Holdings details from University of Pennsylvania
Call Number: TX373 .N38 1972

Similar Items