The Meat Buyers Guide, CD-ROM: Beef, Lamb, Veal, Pork, and Poultry

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Price:
$93.95
By:
Wiley
  • For well over sixty years, the North American Meat Processors Association (NAMP) has provided the foodservice industry with reliable guidelines for purchasing meat. The Meat Buyer's Guide: Beef, Lamb, Veal, Pork, and Poultry maintains the authoritative information professionals expect, and by including information from The Poultry Buyer's Guide in this new edition, it offers a complete, single-source reference for every facility's meat-buying needs. This new edition of The Meat Buyer's Guide features: New uses for muscles in meat carcasses New trim, cut, and processing options More than 60 new photographs NORTH AMERICAN MEAT PROCESSORS ASSOCIATION is a nonprofit trade association comprised of meat processing companies and associates who share a continuing commitment to provide their customers with reliable and consistent high-quality meat, poultry, seafood, game, and other food products. NAMP Member Companies provide unparalleled service to their customers through their unique meat product offerings and premium distribution systems. They are meat experts who satisfy their customer's needs with quality products, professionalism and realiabity. Look for the NAMP symbol when deciding on a meat and food supplier. To find a NAMP Meat Specialist near you, visit www.namp.com CUSTOMIZE THE MEAT BUYER'S GUIDE! To purchase customized copies of The Meat Buyer's Guide featuring your company's logo, please call 201-748-7771 or email [email protected].  
  • Author:
    North American Meat Processors Assoc
    Binding:
    CD-ROM
    Dewey Decimal Number:
    641
    EAN:
    9780470290835
    ISBN:
    0470290838
    Label:
    Wiley
    Languages:
    English
    List Price:
    $70.00
    Manufacturer:
    Wiley
    Number Of Items:
    1
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2009-05-18
    Publisher:
    Wiley
    Studio:
    Wiley
    Title:
    The Meat Buyers Guide, CD-ROM: Beef, Lamb, Veal, Pork, and Poultry

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