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00000cam a2200000 7i4500 |
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120625s2011 nju eng |
| 020 |
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|a 1118029577 (hardback : alk. paper)
|
| 020 |
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|a 9781118029572 (hardback : alk. paper)
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| 050 |
0 |
0 |
|a TS1960
|b .U53 2011
|
| 090 |
0 |
0 |
|a TS1960
|b .U53 2011
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| 100 |
1 |
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|a Underly, Kari
|e author
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| 245 |
1 |
4 |
|a The art of beef cutting
|b a meat professional's guide to butchering and merchandising
|c Kari Underly
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| 260 |
|
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|a Hoboken, New Jersey
|b Wiley
|c c2011
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| 300 |
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|a vii, 232 p.
|b col. ill.
|c 22 cm
|
| 650 |
|
0 |
|a Beef
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| 650 |
|
0 |
|a Meat cuts
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| 650 |
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0 |
|a Meat cutting
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| 999 |
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|a 1000149521
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|