Udskæring og tilberedning af svinekød.

Format:

Book

Author/Creator:

Organisationen Danske slagterier, issuing body.

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

Danish

Subjects (All):

Pork.

Meat cuts.

Penn Provenance:

Blank, Fritz (donor) (Kislak Center copy)

Andersen, Grethe (autograph) (Kislak Center copy)

Physical Description:

55, [1] pages : color illustrations ; 31 cm

Place of Publication:

[København] : Danske slagterier, 2002.

Notes:

Cover title.

Covers included in pagination.

Includes index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak Center copy has laid in typescript letter (2 leaves) dated 20 December 2002 signed by Grethe Andersen, Food and Nutrition Manager, Organisationen Danske slagterier; article (1 leaf ([1] page)) by Ina Clausen and Lars Ovesen titled: Fat gains during pan frying of pork and beef cuts; article (1 leaf ([1] page)) by Grethe Andersen, Camilla Bejerholm and Ina Clausen titled: Effect of resting time on sensory quality and loss ofmeat juice in pork, beef and veal; 1 folded, color-illustrated sheet ([2] panels) titled: Fedt-o-meter for det magre kød; and pamphlet (7, [1] pages) titled: Nyhedsbref 18.

OCLC:

1379834683