Guidelines for slaughtering, meat cutting and further processing.
| Format: | Book |
|---|---|
| Language: | English |
| Published: |
Rome :
FAO,
c1991.
|
| Subjects: |
Sistema de Bibliotecas de la Universidad Nacional de Costa Rica
| Call Number: |
664.9029 |
|---|---|
| Copy | Available |
SIDUNA
| Copy | Available |
|---|