Meat Technology A Practical Textbook for Student and Butcher

Author(s): Frank Gerrard

Cattle - Beef & Dairy | Elizabeth Adams | Farming General | Food/Cooking/Crafts

A concise account of the information needed to enter the butchery trade including animal grading, cutting of carcasses and anatomical information on breeds and uses.


Product Information

General Fields

  • : GERRARDMEAT
  • : Leonard Hill
  • : Leonard Hill
  • : books

Special Fields

  • : Frank Gerrard
  • : Hardback
  • : 303
  • : B&W Photos & Illustrations