Guidelines for slaughtering, meat cutting and further processing
Saved in:
Main Authors: | , , , , |
---|---|
Format: | Texto biblioteca |
Language: | |
Published: |
Rome (Italy) FAO
1991
|
Subjects: | SLAUGHTERING, MEAT, CUTTING, MEAT INDUSTRY, CUTTING IMPLEMENTS, MEAT CUTS, MEAT HYGIENE, ABATTAGE D'ANIMAUX, VIANDE, DECOUPAGE, INDUSTRIE DE LA VIANDE, CARNE, CORTE, INDUSTRIA DE LA CARNE, MATERIEL DE DECOUPAGE, PIECE DE VIANDE, HYGIENE DE LA VIANDE, HERRAMIENTAS PARA CORTAR, PIEZAS DE CARNE, HIGIENE DE LA CARNE, |
Online Access: | http://www.fao.org/docrep/004/T0279E/T0279E00.HTM |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Summary: |
---|