Please use this identifier to cite or link to this item: 192.168.6.56/handle/123456789/3607
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dc.contributor.authorWILEY, JOHN-
dc.date.accessioned2018-09-21T08:46:35Z-
dc.date.available2018-09-21T08:46:35Z-
dc.date.issued2007-
dc.identifier.isbn978-0471-74721-5-
dc.identifier.urihttp://10.6.20.12:80/handle/123456789/3607-
dc.descriptionThe North American Meat Processors Association (NAMP) is proud to present this revised and expanded version of The Meat Buyer’s Guide:Beef,Lamb,Veal,Pork,and Poultry to purchasers of meat products worldwide.en
dc.languageenen_us
dc.language.isoenen_US
dc.publisherNorth American Meat Processors Associationen_US
dc.subjectMeat cuts—Standardsen_US
dc.titleThe Meat Buyer’s Guideen_US
dc.typeBooken_US
Appears in Collections:Veterinary Medicine

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