Classement des carcasses bovines au Senegal
Illus.; 10 ref.
Saved in:
Main Authors: | Savic, I., FAO, Rome (Italy). Agricultural Services Div. eng, Seydi, M., Institut de Technologie Alimentaire, Dakar (Senegal) fre |
---|---|
Format: | Texto biblioteca |
Language: | |
Published: |
Apr
|
Subjects: | CARCASSES, BEEF, GRADING, QUALITY, COOKING, CUTTING, CARCASSE, VIANDE BOVINE, CLASSEMENT, CANAL ANIMAL, CARNE DE RES, CLASIFICACION DE PRODUCTOS, QUALITE, CUISSON, DECOUPAGE, CALIDAD, COCCION, CORTE, |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Notions de boucherie. Seminaire de formation et d'actualisation de connaissance, (Senegal)
by: Savic, I., et al.
Published: (Jun ) -
Malaysia: the development of the meat industry in Malaysia. Basic principles of beef quality evaluation
by: KASSIM BIN ISMAIL, et al.
Published: (1972) -
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
by: FAO/WHO Codex Alimentarius Commission, Rome (Italy) eng
Published: (1978) -
Payment for quality in beef
by: BARTON RA
Published: (1972) -
Animal science; reproduction, climate, meat, wool - (Rev. ed.)
by: Yeates, N.T.M., et al.
Published: (1975)