[Description and general characteristics of the main stages of meat production]
1982
Lemaire, J.R. (Ecole Superieure des Metiers de la Viande, Paris (France))
AGROVOC Keywords
Bibliographic information
Publisher
CNRS
Other Subjects
Viande fraiche; Marketing/ cooling; Commercialisation/ refroidissement; Mercadeo/ enfriamiento
Language
French
ISBN
2-222-02953-8
Source
[Fresh meat hygiene and technology], Centre National de Coordination des Etudes et Recherches sur la Nutrition et l'Alimentation, Paris (France). Commission Viandes et Produits Carnes.- Paris (France): CNRS, 1982.- ISBN 2-222-02953-8. p. 18-23
1987-08-15
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