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Meat Buyers Guide
Meat Buyers Guide
Author: National Association of Meat Purveyors
This is a guide to standardized cuts of beef, pork, veal, and lamb used by people who need to write specifications for specific cuts to be used in food preparation. I used the book as a resource to teach dietetics and hospitality students to write purchasing specifications for food preparation.
ISBN: 216806
Publication Date: 1980
Pages: 118
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3.5 stars, based on 1 rating
Publisher: National Association of Meat Purveyors
Book Type: Paperback
Members Wishing: 0
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