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DTU Findit

Report

Håndbog om Kød i storkøkkener -Specifikationer på svine-, okse- og kalvekød & fakta om kød fra opdræt til tilberedning

From

Division of Nutrition, National Food Institute, Technical University of Denmark1

National Food Institute, Technical University of Denmark2

Language: Danish
Publisher: Veterinær- og Fødevaredirektoratet
Year: 1998
Types: Report
ORCIDs: Lassen, Anne Dahl

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