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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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0 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 |
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.
Meat, poultry and seafood cutting and processing : learning guide line E level I
Book
Book
| Call number: | TX 669 C2 P75 2001 GD. E | ||||||||||||
| Publisher: | Victoria, B.C. : Ministry of Advanced Education, Training and Technology, c2001. | ||||||||||||
| ISBN: | 0771915306 (line E/level I) | ||||||||||||
| Edition: | [Rev. 2001] | ||||||||||||
| Phys. Desc.: | 60 p. : ill. ; 28 cm. | ||||||||||||
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2 of 2 copies available at Vancouver Community College.
