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The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising

Posted By: roxul
The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising

Kari Underly, "The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising"
English | ISBN: 1118029577 | 2011 | 240 pages | EPUB, MOBI | 5 MB + 6 MB