L' appreciation des carcasses et des viandes par les professionnels. La qualite et les transactions.
1990
Quilichini Y.
AGROVOC Keywords
Bibliographic information
Pagination
v.21-24(1)
Other Subjects
Valeur d' estimation; Piece de viande; Qualite; Evaluacion; Estimacion
Language
French
Note
Summary (Fr).
Translated Title
English.
[Valuation of carcasses and meat by professionals. Quality and transactions]. [French]
Type
Journal Article; Journal Part; Summary
Source
Viandes-et-Produits-Carnes (France). (Jan-Feb 1990). v. 11(1) p. 21-24.
Corporate Author
Institut Technique de l' Elevage Bovin, Villers-Bocage (France). Laboratoire Viande
Organisation Internationale de Normalisation, Geneva (Switzerland).
2012-11-15
AGRIS AP
Data Provider
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