Guidelines for slaughtering, meat cutting and further processing.
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| Corporate Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Rome :
FAO of the United Nations,
1991.
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| Series: | FAO animal production and health paper ; 91
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| Subjects: | |
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Matheson Library
| Call Number: |
664.9029 G946
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