Guide to Meat Identification, Fabrication and Utilization

Guide to Meat Identification Fabrication and Utilization

By Thomas Schneller

Table of Contents

RECIPE CONTENTS
ABOUT THE CIA
AUTHOR BIOGRAPHY
ACKNOWLEDGEMENTS
INTRODUCTION
1 WHAT IS MEAT?

2 BEEF

3 VEAL

4 PORK

5 LAMB

6 GAME

7 SAFETY AND SANITATION

8 NUTRITION

9 RECIPES

READINGS AND RESOURCES
GLOSSARY
APPENDIX
INDEX
PHOTO CREDITS

File Size11.5 MB
File FormatPDF
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