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Meat Identification and Fabrication Books

The Kitchen Pro Series 1e

Guide to Poultry Identification, Fabrication and Utilization
Thomas Schneller, Culinary Institute of America
ISBN-13: 9781435400382
ISBN-10: 1435400380

Published by: Cengage Learning
Available Now

Kitchen Pro Series 1e

Guide to Meat Identification, Fabrication and Utilization
Culinary Institute of America, Culinary Institute of America, Hyde Park, NY
Thomas Schneller, Culinary Institute of America
ISBN-13: 9781428319943
ISBN-10: 1428319948

Published by: Cengage Learning
Available Now