TY  - BOOK
ED  - Joint FAO/WHO Codex Alimentarius Commission.
TI  - 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
PY  - 1974///
CY  - Rome
PB  - FAO/WHO
KW  - Cattle
KW  - Carcasses
KW  - Standards
KW  - Meat cutting
N1  - "CAC/RCP 7-1974"
ER  -