TY  - BOOK
TI  - Recommended international standard for cooked cured chopped meat
U1  - S 641.6:637.5(100)(083.7)   L8 
PY  - 1978///
CY  - Rome
PB  - FAO
KW  - Joint FAO/WHO Standards Programme Codex Alimintrarius Commission.
KW  - Cookery (Meat)-International-Standards
ER  -