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Training manual for meat cutting and merchandising / Thomas Fabbricante.
Material type:
TextPublication details: Westport, Connecticut : Avi Publishing, c1977.Description: vii, 291 pages : Illustration ; 28 cmISBN: - 0870552430
| Item type | Current library | Collection | Call number | Copy number | Status | Barcode | |
|---|---|---|---|---|---|---|---|
| Books | PSAU OLM Stockroom | Deselected/Weeded out | C 664 F11 1977 (Browse shelf(Opens below)) | 1 | Available | PSAU18128 | |
| Books | PSAU OLM Stockroom | Deselected/Weeded out | C 664 F11 1977 (Browse shelf(Opens below)) | 2 | Available | PSAU18129 | |
| Books | PSAU OLM Circulation/Reserved | C 664 F11 1977 (Browse shelf(Opens below)) | 3 | Available | PSAU18130 |
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| C 664 Ex71 2004 Experiments in food process engineering / | C 664 F11 1975 V.2 Practical meat cutting and merchandising pork, lamb, veal (Volume 2) / | C 664 F11 1975 V.2 Practical meat cutting and merchandising pork, lamb, veal (Volume 2) / | C 664 F11 1977 Training manual for meat cutting and merchandising / | C 664 F11 1980 V.1 Practical meat cutting and merchandizing pork, lamb, veal (Volume 1) / | C 664 F68 2015 Food engineering handbook / | C 664 F68 2017 Food engineering / |
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