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  1. 1
    Practical meat cutting and merchandising /

    Practical meat cutting and merchandising / by Fabbricante, Thomas

    Published 1987
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  2. 2
    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

    Recommended international system for the description of carcases of bovine and porcine species and recommended international description of cutting methods of commercial units of b...

    Published 1974
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