Meat cutting and processing for food service 
/ The BC Cook Articulation Committee 
 - 1 online resource (99 pages) :  color illustrations 
<br/><br/>Includes bibliographical references. 
<br/><br/>Meat science and nutrition Inspection and grading of meats and poultry Cutting and processing meats 
<br/><br/><label>ISBN: </label>9781989623091 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Meat cutting<br/>Meat--Preservation<br/>Meat industry and trade--Quality control
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic Books