Meat identification, fabrication, utilization

书目详细资料
主要作者:	Schneller, Thomas (Thomas K.)
企业作者:	Culinary Institute of America
格式:	图书
语言:	English
出版:	Australia Cengage Learning c2010.
版:	Philippine ed.
丛编:	Kitchen pro series
主题:	Meat. Cooking (Meat). Meat cuts > Identification.