Directrices para el sacrificio y despiece de los animales y el procesado de la carne
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| Main Authors: | , , , , |
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| Format: | Texto biblioteca |
| Language: | |
| Published: |
Roma (Italy) FAO
1992
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| Subjects: | SLAUGHTERING, MEAT, CUTTING, MEAT INDUSTRY, CUTTING IMPLEMENTS, MEAT CUTS, MEAT HYGIENE, MATERIEL DE DECOUPAGE, PIECE DE VIANDE, HYGIENE DE LA VIANDE, ABATTAGE D'ANIMAUX, VIANDE, DECOUPAGE, INDUSTRIE DE LA VIANDE, HERRAMIENTAS PARA CORTAR, PIEZAS DE CARNE, HIGIENE DE LA CARNE, CARNE, CORTE, INDUSTRIA DE LA CARNE, |
| Online Access: | http://www.fao.org/docrep/004/T0279E/T0279E00.HTM |
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