Practical Meat Cutting and Merchandising: Pork, lamb, veal
Auteur : Thomas Fabbricante, William J. Sultan
Date de publication : 1974
Éditeur : Avi Publishing Company
Nombre de pages : 206
Résumé du livre
V.2 - Pork, lamb, veal. Pork; Pork carcass yield and slaughter; Pork loins; Pork shoulders; Fresh hams; Merchandising miscellaneous pork products; Lamb; Lamb carcass classes, grades, and cuts; Lamb legs; Lamb chucks; The lamb back; Veal; Veal classifications, weights, and cuts; Veal hindsaddles; Veal foresaddles.