TY  - BOOK
TI  - Recommended international standards for cooked cured ham and for cooked cured pork shoulder
T2  - CAC / RS 96/97-1978
U1  - S 641.6:637.525(100)(083.7)   L8 
PY  - 1978///
CY  - Rome
PB  - FAO / WHO
KW  - Joint FAO / WHO Food Standards Programme / Codex Alimentarius Commission
KW  - Standards,Specifications,Ham
ER  -