Cover image is for illustration. Actual edition may vary.
About this book
The three principle aims of this substantially enlarged and revised volume are to define standardised patterns of meat cutting and ethnic variations, to provide a ready reference to the mainstream muscle foods available commercially or being developed scientifically around the world, and to help explain the properties of different meat cuts and muscle foods in terms of meat quality. This book prov...
Want to sell your books?
List 30 books in 90 seconds with AI shelf scanning
