TY  - BOOK
ED  - British Columbia Cook Articulation Committee
TI  - Meat cutting and processing for food service
SN  - 9781989623091
PY  - 2015///]
CY  - Victoria, B.C.
PB  - BCcampus
KW  - Meat cutting
KW  - Meat
KW  - Preservation
KW  - Meat industry and trade
KW  - Quality control
KW  - Electronic Books
N1  - Includes bibliographical references; Meat science and nutrition; Inspection and grading of meats and poultry; Cutting and processing meats
UR  - https://opentextbc.ca/meatcutting/
ER  -