TY  - BOOK
AU  - Schneller, Thomas
TI  - Meat : : identification, fabrication, utilization 
T2  - The Kitchen Pro Series
SN  - 13: 978-981-4296-62-5
AV  - 664.9 Sch57m 
PY  - 2010///
CY  - Singapore
PB  - Cengage Learning
KW  - Meat
N1  - Includes index
ER  -