Normal view MARC view ISBD view

Fundamentals of meat management

By:

Material type: Text

TextPublication details: Singapore ; Pearson Education South Asia; 2008Edition: 5th edDescription: xvii, 326 p. ; figs; Includes indexISBN:

Subject(s):

DDC classification:

Summary: The book is designed to help students learn key aspects of meal planning and management to enhance the dining experiences of the customers.

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Barcode
Book	PCC CIRCULATION	C 641.3 M26f (Browse shelf(Opens below))	Available	4964

Previous								Next
Previous	C 641.22094 H14c Classic wines of Australia	C 641.3 B81u Understanding food: principles and preparation	C 641.3 C49 Cuisine and culture : a history of food and people	C 641.3 M26f Fundamentals of meat management	C 641.30943 H36f Food culture in Germany / Ursula Heinzelmann	C 641.392 Ai6f Fish and seafood: identification, fabrication, and utilization	C 641.42 J34c Canning and preserving for dummies	Next

The book is designed to help students learn key aspects of meal planning and management to enhance the dining experiences of the customers.

There are no comments on this title.

to post a comment.