Butchery and fishmongery / Ronald DG. Valle
Material type:
TextPublication details: Manila : Edric Publishing House, c2024Description: 81 pages : 28cmISBN: - 978-621-478-060-0
- FIL TS 1962 .V35 2024 c.1
| Item type | Current library | Home library | Shelving location | Call number | Status | Date due | Barcode | |
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Filipiniana
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NU BALIWAG | NU BALIWAG | Filipiniana | FIL TS 1962 .V35 2024 c.1 (Browse shelf(Opens below)) | Available | NUBUL000005046 |
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Include references.
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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