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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Detaljeret beskrivelse
1/1
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Detaljerede oplysninger om bidrag
- Beliggenhed
- Germany
- Forfattere
- Dr. Andrea Fink-Keßler
- Formål
- Dissemination
- Filtype
- Document
- Filstørrelse
- 1.16 MB
- Oprettet den
- 01-08-2019
- Oprindelsessprog
- German
- Projektets officielle hjemmeside
- Strengthening artisanal meat processing by innovative slaughter techniques and procedures for cat...
- Licens
- CC BY
- Nøgleord
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