TY  - BOOK
AU  - Valle, Ronald DG.
TI  - Butchery and fishmongery
SN  - 978-621-478-060-0
AV  - FIL  TS 1962 .V35 2024 c.1 
PY  - 2024///
CY  - Manila
PB  - Edric Publishing House
N1  - 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
ER  -