Abstract
British caterers have a choice of some of the finest shellfish in the world. To make sure that the customer gets the best possible product, shellfish should be bought alive, or very recently cooked from a reliable supplier, and then served as soon as possible.
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© 1992 Macmillan Publishers Limited
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Hayter, R. (1992). Shellfish. In: Food Preparation and Cooking. HCTB Macmillan Mastercraft. Palgrave, London. https://doi.org/10.1007/978-1-349-13181-5_14
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DOI: https://doi.org/10.1007/978-1-349-13181-5_14
Publisher Name: Palgrave, London
Print ISBN: 978-0-333-59161-1
Online ISBN: 978-1-349-13181-5
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