1 option
Physiological water content of frozen and quick frozen chicken and turkey parts : control methods for extraneous water / Commission of the European Communities, Directorate-General for Agriculture.
- Format:
- Book
- Government document
- Series:
- Document.
- Document
- Language:
- English
- Subjects (All):
- Frozen poultry--European Economic Community countries.
- Frozen poultry.
- Food industry and trade--European Economic Community countries.
- Food industry and trade.
- European Economic Community countries.
- Physical Description:
- 45 pages : illustrations ; 28 cm.
- Place of Publication:
- Luxembourg : Office for Official Publications of the European Communities ; Lanham, MD : UNIPUB [distributor], 1993.
- Notes:
- "CH-81-93-389-EN-C"--P. [4] of cover.
- ISBN:
- 9282669130
- OCLC:
- 30478878
The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.