Meat Cuts and Muscle Foods - An International Glossary

Defines standardised patterns of meat cutting and ethnic variations; provides a reference to the mainstream muscle foods available commercially or developed scientifically; and explains the properties of different meat cuts and muscle foods in terms of meat quality. This book provides a guide to many of the myriad of meat cuts and muscle foods.

Product details

• Authors: Tom Campbell, H. Swatland, Howard J. Swatland, SWATLAND HOWARD J
• Publisher: Nottingham university press
• Languages: English
• Product format: Paperback / Softback
• Released: 01.06.2004
• EAN: 9781904761150
• ISBN: 978-1-904761-15-0
• No. of pages: 268
• Dimensions: 22 mm x 280 mm x 18 mm
• Subject: Social sciences, law, business > Law