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CHAPTER 12 PRINCIPLES OF MEAT COOKERY

CHAPTER 12 PRINCIPLES OF MEAT COOKERY. Crosscut of Muscle Fibers. Aging Methods. Dry Aging. Wet Aging. Preparation. Preparing Meats Marinating: wet and dry Barding Larding. Composition of Protein in Meat. Applying Various Cooking Methods. Dry heat cooking methods

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CHAPTER 12 PRINCIPLES OF MEAT COOKERY