Guide professionnel du découpage et du désossage des viandes de boucherie : règles pratiques pour la sécurité, l'hygiène et les conditions de travail
Main Author: | Godefroy, Michel |
---|---|
Institution: | ETUI-European Trade Union Institute |
Format: | TEXT |
Language: | French |
Published: |
Editions J. Lanore
1987
|
Subjects: | |
Online Access: | https://www.labourline.org/KENTIKA-19204871124910220539-Guide-professionnel-du-decoupa.htm |
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