Small scale processing of ground meat and sausages

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dc.contributor.authorCaribbean Development Bank
dc.date.accessioned2007-11-12T22:54:30Z
dc.date.available1988-04-01en
dc.date.available2007-11-12T22:54:30Z
dc.date.issued1987
dc.formatTexten
dc.format.extent79 p. : ill.en
dc.identifier.urihttp://hdl.handle.net/10625/8386
dc.language.isoen
dc.publisherTechnical Assistance and Energy Unit, Caribbean Development Bank, St. Michael, BBen
dc.subjectMEAT PROCESSINGen
dc.subjectMEAT INDUSTRYen
dc.subjectSMALL SCALE INDUSTRYen
dc.subjectBARBADOSen
dc.subjectTECHNICAL ASPECTSen
dc.subjectFOOD COMPOSITIONen
dc.subjectFOOD TECHNOLOGYen
dc.subjectNUTRIENTSen
dc.subjectHEALTHen
dc.subjectCONSUMER PROTECTIONen
dc.subjectSUPPLIERSen
dc.titleSmall scale processing of ground meat and sausagesen
dc.typeWorking Paperen
idrc.dspace.accessIDRC Onlyen
idrc.project.number840142
idrc.project.titleCaribbean Technological Consultancy Services Network (CTCS)en
idrc.rims.adhocgroupIDRC SUPPORTEDen

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1980s / Années 1980
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