Loading edition detail...
Preparing this view.
Join BookitisSave favorites, build lists, and follow creators.
Preparing this view.
Book detail
A single-source reference for every facility's meat-buying needs. This edition features new uses for muscles in meat carcasses; new trim, cut, and processing options; and more than 60 new photographs.
| Publisher | John Wiley, Wiley |
|---|---|
| Pages | 336 |
| Search language | english |
| ISBN_10 | 0-471-74721-1 primary |
Publication-specific alternatives linked to the same work.