Results of search for 'ccl=su:"Meat cutting"'

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	1.	No cover image available Recommended international system for the description of carcases of bovine and porcine species and recommended international description of cutting methods of commercial units of beef, veal, lamb and mutton, and pork moving in international trade by Joint FAO/WHO Codex Alimentarius Commission Material type: Text; Format: print ; Literary form: Publication details: Rome FAO/WHO 1974 Availability: Items available for loan: Matheson Library (1)Call number: 363.192 SVF. Add to cart (remove)
	2.	No cover image available Practical meat cutting and merchandising / Thomas Fabbricante, William J. Sultan. by Fabbricante, Thomas Sultan, William J Edition: 3rd ed. Material type: Text; Format: print ; Literary form: Not fiction Publication details: New York : Van Nostrand Reinhold, c1987 Availability: Items available for loan: Matheson Library (1)Call number: 664.9 F113p 1987. Place hold Add to cart (remove)
	3.	Guidelines for slaughtering, meat cutting and further processing. by Food and Agriculture Organization of the United Nations Series: FAO animal production and health paper ; 91 Material type: Text; Format: print Publication details: Rome : FAO of the United Nations, 1991 Availability: Items available for loan: Matheson Library (1)Call number: 664.9029. Place hold Add to cart (remove)

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