Underly, Kari <br/><br/>
Art of beef cutting  : A meat professional`s guide to butchering and merchandising 

 - Hoboken  John Wiley  2011 
 - vii, 232 p. 
<br/><br/> 1664 05/11/2014 HBD6287 16/02/2015 IHTM (SFS) 
<br/><br/><label>ISBN: </label> USD50 
<br/><br/><label>Dewey Class. No.: </label>664.902 U2A