| 000 | 00943nam a2200193Ia 4500 | ||
|---|---|---|---|
| 003 | NUBLRC | ||
| 008 | 241210s9999 xx 000 0 und d | ||
| 020 | _a978-621-478-060-0 | ||
| 040 | _cNUBLRC | ||
| 050 | _aFIL TS 1962 .V35 2024 c.1 | ||
| 100 | _aValle, Ronald DG. | ||
| 245 | 0 |
_aButchery and fishmongery / _cRonald DG. Valle |
|
| 260 |
_aManila : _bEdric Publishing House, _cc2024 |
||
| 300 |
_a81 pages : _c28cm. |
||
| 365 | _b485 | ||
| 504 | _aInclude references. | ||
| 505 | _aChapter 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. | ||
| 942 |
_2lcc _cBK |
||
| 999 |
_c5534 _d5534 |
||