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
Reprint of 1975 ed. For French and Spanish ed. see FAO-access.no.--36391
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| Format: | Texto biblioteca |
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| Published: |
1978
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| Subjects: | CARCASSES, SLAUGHTERING, TERMINOLOGY, BEEF, PORK, MUTTON, CUTTING, CARCASSE, ABATTAGE D'ANIMAUX, TERMINOLOGIE, CANAL ANIMAL, TERMINOLOGIA, VIANDE BOVINE, VIANDE PORCINE, VIANDE OVINE, DECOUPAGE, CARNE DE RES, CARNE DE CERDO, CARNE DE CARNERO, CORTE, |
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| Summary: | Reprint of 1975 ed. For French and Spanish ed. see FAO-access.no.--36391 |
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