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Found 18 from your keywords: subject="Meat"
Good Meat : The Complete Guide to Sourching and Cooking Sustainable Meat
- Collation
- 399 hlm, 27 cm
- Series Title
- -
- Call Number
- 641.6 Bea-g
- Collation
- 399 hlm, 27 cm
- Series Title
- -
- Call Number
- 641.6 Bea-g
Handbook of Meat, Poultry and Seafood Quality (E-Book)
- Collation
- xvi, 719 hlm
- Series Title
- -
- Call Number
- 641.3 Nol-h
- Collation
- xvi, 719 hlm
- Series Title
- -
- Call Number
- 641.3 Nol-h
Great Meat: Classic Techniques And Award-Winning Recipes For Selecting, Cutti…
- Collation
- 224 hlm, 23 cm
- Series Title
- Culinary
- Call Number
- 641.3 Kel-g
- Collation
- 224 hlm, 23 cm
- Series Title
- Culinary
- Call Number
- 641.3 Kel-g
The Art of Beef Cutting
- Collation
- 232 hlm, 23 cm
- Series Title
- Culinary
- Call Number
- 641.3 Und-a
- Collation
- 232 hlm, 23 cm
- Series Title
- Culinary
- Call Number
- 641.3 Und-a
Lawrie's Meat Science Ninth Edition (E-Book)
- Collation
- xxiii, 865 hal
- Series Title
- -
- Call Number
- 641.3 Tol-l
- Collation
- xxiii, 865 hal
- Series Title
- -
- Call Number
- 641.3 Tol-l
Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status…
- Collation
- xiv, 407 hal
- Series Title
- -
- Call Number
- 641.3 Mei-m
- Collation
- xiv, 407 hal
- Series Title
- -
- Call Number
- 641.3 Mei-m
Homemade sausage recipes and techniques to grind, stuff, and twist artisanal …
- Collation
- 309 hlm
- Series Title
- -
- Call Number
- 641.3 Cha-h
- Collation
- 309 hlm
- Series Title
- -
- Call Number
- 641.3 Cha-h
The Complete Book of Butchering, Smoking, Curing, and Sausage Making (E-Book)
- Collation
- 257 hml
- Series Title
- -
- Call Number
- 641.4 Has-t
- Collation
- 257 hml
- Series Title
- -
- Call Number
- 641.4 Has-t
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