Guide to Poultry Identification, Fabrication, and Utilization
By Thomas Schneller
Guide to Poultry Identification, Fabrication, and Utilization PDF Book is the definitive manual on purchasing and fabricating poultry products. Designed for chefs, foodservice managers, purchasing agents, culinary students and instructors, custom shop operators, and food enthusiasts, Additional features include storage information, basic preparation methods for each type of poultry product, and recipes.
|File Size||15 MB|
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