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Ovine meat : carcases and cuts : UNECE standard /
The publication offers internationally agreed specifications written in a consistent, detailed and accurate manner using anatomical names to identify cutting lines. Comprehensive color photographs and diagrams are included to facilitate practical application of the standard. The standard also define...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores Corporativos: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
United Nations,
2006.
|
| Edición: | 2006 ed. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | EBSCO_ocn192101929 | ||
| 003 | OCoLC | ||
| 005 | 20231017213018.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 080219s2006 nyua o i000 0 eng d | ||
| 040 | |a N$T |b eng |e pn |c N$T |d YDXCP |d OCLCQ |d NLGGC |d OCLCQ |d COD |d OCLCQ |d AGLDB |d OCLCF |d VNS |d OCLCQ |d VTS |d K6U |d OCLCQ |d OCLCO |d OCLCQ |d OCLCO | ||
| 019 | |a 314450463 |a 904956316 | ||
| 020 | |a 9781435630239 |q (electronic bk.) | ||
| 020 | |a 1435630238 |q (electronic bk.) | ||
| 020 | |a 9789211168860 | ||
| 020 | |a 9211168864 | ||
| 029 | 1 | |a DEBBG |b BV042969111 | |
| 029 | 1 | |a DEBSZ |b 422150665 | |
| 029 | 1 | |a GBVCP |b 799456284 | |
| 035 | |a (OCoLC)192101929 |z (OCoLC)314450463 |z (OCoLC)904956316 | ||
| 043 | |a e------ | ||
| 050 | 4 | |a HD9436.E852 |b U55 2006eb | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 072 | 7 | |a CKB |x 000000 |2 bisacsh | |
| 082 | 0 | 4 | |a 641.3/630218 |2 22 |
| 049 | |a UAMI | ||
| 110 | 2 | |a United Nations. |b Economic Commission for Europe. | |
| 245 | 1 | 0 | |a Ovine meat : |b carcases and cuts : UNECE standard / |c United Nations Economic Commission for Europe. |
| 246 | 3 | |a UNECE standard : |b ovine meat : carcases and cuts | |
| 250 | |a 2006 ed. | ||
| 260 | |a New York : |b United Nations, |c 2006. | ||
| 300 | |a 1 online resource (vi, 52 pages) : |b illustrations (some color) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 500 | |a "ECE/TRADE/308." | ||
| 500 | |a "United Nations publication. Sales No. E.03. II. E.59"--Title page verso | ||
| 588 | 0 | |a Print version record. | |
| 505 | 2 | |a Introduction -- Minimum requirements -- Purchaser-specified requirements -- UNECE code for purchaser requirements for ovine meat -- Carcasses and cuts descriptions. | |
| 520 | |a The publication offers internationally agreed specifications written in a consistent, detailed and accurate manner using anatomical names to identify cutting lines. Comprehensive color photographs and diagrams are included to facilitate practical application of the standard. The standard also defines a product code allowing all relevant information to be combined in a 20-digit string. The standardization of the trading language is the foundation which allows the meat industry to adopt modern data transfer methods and streamline the flow of information and product throughout the supply chain.--Publisher's description. | ||
| 590 | |a eBooks on EBSCOhost |b EBSCO eBook Subscription Academic Collection - Worldwide | ||
| 650 | 0 | |a Lamb (Meat) |x Standards |z Europe. | |
| 650 | 0 | |a Mutton |x Standards |z Europe. | |
| 650 | 0 | |a Lamb meat industry |x Standards |z Europe. | |
| 650 | 0 | |a Mutton industry |x Standards |z Europe. | |
| 650 | 0 | |a Lamb (Meat) |x Quality |x Health aspects |z Europe. | |
| 650 | 0 | |a Mutton |x Quality |x Health aspects |z Europe. | |
| 650 | 0 | |a Sheep |x Carcasses |x Standards |z Europe. | |
| 650 | 0 | |a Meat cutting |x Standards |z Europe. | |
| 650 | 6 | |a Agneau (Viande) |x Normes |z Europe. | |
| 650 | 6 | |a Mouton (Viande) |x Normes |z Europe. | |
| 650 | 6 | |a Agneau (Viande) |x Industrie |x Normes |z Europe. | |
| 650 | 6 | |a Mouton (Viande) |x Industrie |x Normes |z Europe. | |
| 650 | 6 | |a Moutons |x Carcasses |x Normes |z Europe. | |
| 650 | 6 | |a Viande |x Coupe |x Normes |z Europe. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a COOKING |x General. |2 bisacsh | |
| 650 | 7 | |a Meat cutting |x Standards |2 fast | |
| 651 | 7 | |a Europe |2 fast | |
| 710 | 2 | |a United Nations. |b Economic Commission for Europe. |b Working Party on Agricultural Quality Standards. | |
| 776 | 0 | 8 | |i Print version: |a United Nations. Economic Commission for Europe. |t Ovine meat. |b 2006 ed. |d New York : United Nations, 2006 |z 9789211168860 |z 9211168864 |w (OCoLC)190797794 |
| 856 | 4 | 0 | |u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=217508 |z Texto completo |
| 938 | |a EBSCOhost |b EBSC |n 217508 | ||
| 938 | |a YBP Library Services |b YANK |n 2780807 | ||
| 994 | |a 92 |b IZTAP | ||