TY  - ADVS
ED  - National Educational Media.
TI  - Carving the rib roast
T2  - Professional food preparation and service program
PY  - 1966///
CY  - Chatsworth, Calif.
PB  - NEM
KW  - Carving (Meat, etc.)
KW  - fast
N1  - VHS SP mode; Publisher's no.: FS 103
N2  - Illustrates how to carve a rib roast including how to prepare for carving and how to use tools properly
UR  - https://alvt.videotrust.org/cgi-bin/koha/opac-retrieve-file.pl?id=c2dde1f06d46f9f2533a3f6e8ed33c5a
ER  -