| 000 | 01122nam a22003257a 4500 | ||
|---|---|---|---|
| 999 |
_c13767 _d13766 |
||
| 003 | OSt | ||
| 005 | 20231103135309.0 | ||
| 006 | m|||||o||d| 00| 0 | ||
| 007 | cr || auc||a|a | ||
| 008 | 210305s2015 -cna||||sb||| 000 0 eng d | ||
| 020 |
_a9781989623091 _qEbook |
||
| 040 | _cQCPL | ||
| 110 | 1 |
_91089 _aBritish Columbia Cook Articulation Committee _eauthor |
|
| 245 | 1 | 0 |
_aMeat cutting and processing for food service _c/ The BC Cook Articulation Committee |
| 264 | 1 |
_aVictoria, B.C. : _bBCcampus, _c[2015] |
|
| 300 |
_a1 online resource (99 pages) : _bcolor illustrations |
||
| 336 |
_2rdacontent _atext |
||
| 337 |
_2rdamedia _acomputer |
||
| 338 |
_2rdacarrier _aonline resource |
||
| 504 | _aIncludes bibliographical references. | ||
| 505 | 0 | _aMeat science and nutrition | |
| 505 | 0 | _aInspection and grading of meats and poultry | |
| 505 | 0 | _aCutting and processing meats | |
| 650 | _aMeat cutting | ||
| 650 |
_aMeat _xPreservation |
||
| 650 |
_aMeat industry and trade _xQuality control |
||
| 655 | _aElectronic Books | ||
| 856 |
_aopentextbc.ca _uhttps://opentextbc.ca/meatcutting/ |
||
| 942 |
_2ddc _cEBOOK |
||