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Guidelines for slaughtering, m...
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Guidelines for slaughtering, meat cutting and further processing.
Bibliographic Details
Format:
Book
Language:
English
Published:
Rome :
FAO,
c1991.
Subjects:
CARNE
HIGIENE DE LOS ALIMENTOS
INDUSTRIA DE LA CARNE
EQUIPO
Holdings
Description
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Description
Physical Description:
ix, 170 páginas : ilustraciones en blanco y negro.
ISBN:
9251029210
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