Butchery and fishmongery / Ronald DG. Valle

By:

Valle, Ronald DG

Material type: Text

TextPublication details: Manila : Edric Publishing House, c2024Description: 81 pages : 28cmISBN:

978-621-478-060-0

LOC classification:

FIL TS 1962 .V35 2024 c.1

Contents:

Chapter 1. Introduction to butchery and fish mongery -- Chapter 2. Meat and fish selection -- Chapter 3. Tools and equipment -- Chapter 4. Basic butchery techniques -- Chapter 6. Preservation and storage techniques importances -- Chapter 7. Health, safety and hygiene -- Chapter 8. Product presentation and merchandising -- Chapter 9. Culinary techniques and recipes -- Chapter 10. Sustainability and ethics butchery and fish mongerie.

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Holdings
Item type	Current library	Home library	Shelving location	Call number	Status	Date due	Barcode
Filipiniana	NU BALIWAG	NU BALIWAG	Filipiniana	FIL TS 1962 .V35 2024 c.1 (Browse shelf(Opens below))	Available		NUBUL000005046

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