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Recommended international system for the description of carcases of bovine and porcine species and recommended international description of cutting methods of commercial units of beef, veal, lamb and mutton, and pork moving in international trade.
by Joint FAO/WHO Food Standards Programme. Codex Alimentarius Commission.; World Health Organization.; Food and Agriculture Organization of the United Nations (FAO).;
Year: 1974., Callno: 637.514 JOI
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