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  1. 1

    The art of beef cutting a meat professional's guide to butchering and merchandising od Underly, Kari

    Wydane 2011
    Książka

    The art of beef cutting a meat professional's guide to butchering and merchandising
  2. 2

    Meat identification, fabrication, utilization od Schneller, Thomas (Thomas K.)

    Wydane 2010
    Książka

    Meat identification, fabrication, utilization
  3. 3

    The meat buyer's guide beef, lamb, veal, pork, and poultry

    Wydane 2007
    Książka

    The meat buyer's guide beef, lamb, veal, pork, and poultry
  4. 4

    Meat for your freezer how to buy and prepare it od Richards, Michael E.

    Wydane 1974
    Książka

    Meat for your freezer how to buy and prepare it

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