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003			OSt
005			20211115110711.0
008			211115b ||||| |||| 00| 0 eng d
010			_a 70126333
020			_a0870550896
040			_aBUL _cBUL _dBUL _beng _erda
082	0	0	_a664.92 _220 _bLEV
100	1		_aLevie, Albert.
245	1	4	_aThe meat handbook / _cAlbert Levie
250			_a3d ed.
260			_aWestport, Conn.: _bAvi Pub., _c1970.
300			_aix, 332 p. : _bill. ; _c24 cm.
500			_a1. Livestock 2.Slaughter and inspection 3. Grading 4. Structure 5. refigeration of meat 6. Distribution 7. Buying plan 8. specifications 9. Arithmetic of meat merchandizing 10 Commercial bribery 11. Setting up shop 12. Beef hindquarter 14veal 15. Lamb 16.Fresh pork 17 Processed, smoked and variety meats 18 Cooking and palatability
504			_aIncludes bibliographies and index(p325-332)
650		0	_aMeat.
650		0	_aMeat industry and trade.
942			_2ddc _cBO _e3rd edition _kLEV _m664.92 LEV _h664.92 _i1