Proposal on standards for comminuted meat products: luncheon meat and chopped meat products
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| Format: | Texto biblioteca |
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1973
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| Subjects: | ESN CX PMP, COOKING, MEAT, MEAT PRODUCTS, STANDARDS, CURED MEAT, QUALITY, FOOD ADDITIVES, PRODUCT LABELLING, FOODS, ANALYTICAL METHODS, SAMPLING, CUISSON, VIANDE, PRODUIT CARNE, NORME, COCCION, CARNE, PRODUCTOS DE LA CARNE, NORMAS, VIANDE SALEE, QUALITE, ADDITIF ALIMENTAIRE, ETIQUETAGE DES PRODUITS, PRODUIT ALIMENTAIRE, TECHNIQUE ANALYTIQUE, ECHANTILLONNAGE, CARNE SALADA, CALIDAD, ADITIVOS ALIMENTARIOS, ETIQUETADO DEL PRODUCTO, ALIMENTOS, TECNICAS ANALITICAS, MUESTREO, |
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