CSU meat school, no. 5: Meat cutting for different markets
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Abstract
Meat School overview: December 4 - Processing: meat cutting instructions & methods for different markets.
Description
To request a transcript, please contact library_digitaladmin@mail.colostate.edu or call (970) 491-1844.
Rights Access
Subject
Animal industry
Meat industry and trade
Packing-houses
Slaughtering and slaughter-houses