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 

 - Rome  FAO/WHO  1974 
 - iii, 51 p.  ill.  21 cm 
<br/><br/> "CAC/RCP 7-1974" 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cattle--Carcasses--Standards<br/>Meat cutting--Standards