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The Complete book of meat
Book
Book
| Call number: | TX 749 G47 | ||||||||
| Publisher: | Coulsdon, Surrey : Virtue, 1977. | ||||||||
| Phys. Desc.: | 635 p. : ill. | ||||||||
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1 of 1 copy available at Vancouver Community College.
Lessons on meat
Book
Book
| Call number: | TX 749 L48 1978 | ||||||||||||
| Publisher: | Chicago (Ill.) National Live Stock and Meat Board, 1974. | ||||||||||||
| Phys. Desc.: | 86 p. : ill. | ||||||||||||
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2 of 2 copies available at Vancouver Community College.
Whole beast butchery : the complete visual guide to beef, lamb, and pork
Book
Book
| Call number: | TX 373 F37 2011 | ||||||||
| Publisher: | San Francisco : Chronicle Books, c2011. | ||||||||
| ISBN: | 9781452100593 | ||||||||
| Phys. Desc.: | 239 p. : ill. ; 27 cm. | ||||||||
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1 of 1 copy available at Vancouver Community College.
Canadian professional meat cutting : a textbook for industry practitioners and those interested in a career in the meat industry
Book
Book
| Call number: | TS 1960 W47 2020 | ||||||||
| Publisher: | Victoria, Canada : Tellwell Talent, 2020. | ||||||||
| ISBN: | 9780228801917 (Hardcover) | ||||||||
| Edition: | Third edition. | ||||||||
| Phys. Desc.: | xxxii, 747 pages : illustrations ; 29 cm | ||||||||
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0 of 1 copy available at Vancouver Community College.
The art of beef cutting : a meat professionals guide to butchering and merchandising
Book
Book
| Call number: | TS 1960 U53 2011 | ||||||||
| Publisher: | Hoboken, NJ : Wiley, c2011. | ||||||||
| ISBN: | 9781118029572 | ||||||||
| Phys. Desc.: | vii, 232 p. : col. ill. ; 23 x 31 cm. | ||||||||
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1 of 1 copy available at Vancouver Community College.
Meat cutting and processing for food service
E-book
E-book
| Publisher: | [Victoria] : BCcampus, 2015 |
| Phys. Desc.: | 1 online resource (89 pages) |
| Electronic resource: | Click to access e-item from BC Open Textbook Project |
Butchering, processing, and preservation of meat
Book
Book
| Call number: | TS 1955 A8 1955 | ||||||||
| Publisher: | New York : Van Nostrand Reinhold, c1955. | ||||||||
| ISBN: | 0442203772 | ||||||||
| Phys. Desc.: | xii, 318 p. : ill. ; 22 cm. | ||||||||
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1 of 1 copy available at Vancouver Community College.
From the ground up
Book
Book
| Call number: | TX 714 V55 2011 | ||||||||
| Publisher: | Hoboken, N.J. : Wiley, c2011. | ||||||||
| ISBN: | 9780470571651 (Paper) | ||||||||
| Phys. Desc.: | xxviii, 404 p. ; 24 cm. | ||||||||
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1 of 1 copy available at Vancouver Community College.
All about meat
DVD
DVD
| Call number: | TS 1960 A45 2004 | ||||||||||||
| Publisher: | Orangeville, ON : McIntyre Media, c2004. | ||||||||||||
| Phys. Desc.: | 1 videodisc (18 min.) : sd., col. ; 4 3/4 in. (DVD) + 1 teacher's guide. | ||||||||||||
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2 of 2 copies available at Vancouver Community College.
The new charcuterie cookbook : exceptional cured meats to make and serve at home
Book
Book
| Call number: | TX 612 M4 B57 2014 | ||||||||
| Publisher: | Salem, MA : Page Street Publishing, c2014. | ||||||||
| ISBN: | 9781624140464 (Paper) | ||||||||
| Phys. Desc.: | 165 p. : ill. ; 23 cm. | ||||||||
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1 of 1 copy available at Vancouver Community College.
