Extrawurst: Der Schlachter kommt zum Rind
Leitlinie-Stärkung der handwerklichen Fleischverarbeitung und regionalen Fleischvermarktung in Hessen durch Innovationen in den Schlachtverfahren für Rinder und kleine Wiederkäuer
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Подробно описание
1/1
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Подробна информация за приноса
- Местоположение
- Germany
- Автори
- Dr. Andrea Fink-Keßler
- Цел
- Dissemination
- Тип на файла
- Document
- Размер на файла
- 1.16 MB
- Създаден на
- 01-08-2019
- Език на произхода
- German
- Официален уебсайт на проекта
- Strengthening artisanal meat processing by innovative slaughter techniques and procedures for cat...
- Лиценз
- CC BY
- Ключови думи
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