Recommended international system for the description of carcases of bovine and porcine species and recommended international description of cutting methods of commercial units of beef, veal, lamb and mutton, and pork moving in international trade

Saved in:
Bibliographic Details
Corporate Author: Joint FAO/WHO Codex Alimentarius Commission
Format: Book
Language:English
Published: Rome FAO/WHO 1974
Subjects:
Cattle > Carcasses > Standards
Meat cutting > Standards
Tags: Add Tag
No Tags, Be the first to tag this record!
Be the first to leave a comment!
You must be logged in first

Similar Items