Guidelines for slaughtering, meat cutting and further pro cessing
| Main Author: | Food and Agriculture Organization |
|---|---|
| Format: | TEXT |
| Language: | eng |
| Published: |
Rome:FAO
1991
|
| Subjects: | |
| Online Access: |
http://opac.lib.ugm.ac.id/index.php?mod=book_detail&sub=BookDetail&act=view&typ=htmlext&buku_id=223748&unit_id=1 |