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00000cam a2200000 7i4500 |
| 001 |
0000078599 |
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20130519093000.0 |
| 008 |
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
|
| 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
|
| 260 |
|
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|a Hoboken, New Jersey :
|b Wiley ,
|c c2011
|
| 300 |
|
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|a vii, 232 p. :
|b col. ill. ;
|c 22 cm.
|
| 500 |
|
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|a Includes indexes
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| 505 |
0 |
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|a 1. Beef basics: facts and fundamentals -- 2. Understanding your tools -- 3. Mastering cutting techniques -- 4. Beef cutting - basics and beyond -- 5. Exploring ground beef -- 6. Cutting for profit -- 7. Flavor overview, cooking tips, and safe handling -- 8. Injury prevention strategies
|
| 520 |
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|a "The Art of Beef Cutting is the only book on the market that combines a complete listing of beef cuts, including full-color photos and NAMP/IMPS numbers for each cut, with step-by-step instructions on basic meat cutting techniques"-- Provided by publisher
|
| 650 |
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0 |
|a Beef
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| 650 |
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0 |
|a Meat cuts
|
| 650 |
|
0 |
|a Meat cutting
|
| 999 |
|
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|a 1000149521
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|