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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Descripción detallada
1/1
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Información detallada sobre la contribución
- Ubicación
- Germany
- Autores
- Dr. Andrea Fink-Keßler
- Propósito
- Dissemination
- Tipo de fichero
- Document
- Tamaño del archivo
- 1.16 MB
- Creado el
- 01-08-2019
- Lengua de origen
- German
- Sitio web oficial del proyecto
- Strengthening artisanal meat processing by innovative slaughter techniques and procedures for cat...
- Licencia
- CC BY
- Palabras clave
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