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

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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
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110	2	0	\|a Joint FAO/WHO Codex Alimentarius Commission.
245	1	0	\|a 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
260	0	0	\|a Rome \|b FAO/WHO \|c 1974
300	0	0	\|a iii, 51 p. \|b ill. \|c 21 cm
500	0	0	\|a "CAC/RCP 7-1974"
650	0	0	\|a Cattle \|x Carcasses \|x Standards
650	0	0	\|a Meat cutting \|x Standards
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