Lamb. Practical. Level 3, Cutting lamb primal cuts into advanced retail and foodservice cuts :: Dick van Leeuwen :: AHDB Beef & Lamb 2015 :: OBNB, the Open British National Bibliography

Publication Data

Title Lamb. Practical. Level 3, Cutting lamb primal cuts into advanced retail and foodservice cuts
Alternative Title Cutting lamb primal cuts into advanced retail and foodservice cuts
Author Dick van Leeuwen
Contributor AHDB Beef & Lamb
Publisher AHDB Beef & Lamb
Publication date 2015
Publication location Kenilworth, Warwickshire
Language English

Descriptive Notes

Title from cover.
At head of title: Meat Education Programme.
"QUALITY STANDARD lamb English."
"The author of this guide, Dick van Leeuwen ..."--Back cover.

Topics

AHDB Beef & Lamb (Great Britain). Meat Education Programme :: Examinations :: Study guides
Lambs :: Carcasses
Lambs :: Carcasses :: Pictorial works
Meat cuts
Meat cuts :: Pictorial works
England

Catalogue Data

OBNB ID GBB600115
ISBN 10 n/a
ISBN 13 n/a
Type BibliographicResource, Book

ISBD

P1053 78 pages

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Lamb. Practical. Level 3, Cutting lamb primal cuts into advanced retail and foodservice cuts by Dick van Leeuwen. Published by AHDB Beef & Lamb in 2015. Publication and catalogue information, links to buy online and reader comments.