The separation of beef meat according to the quality and slicing in Athens
Abstract
The Author gives the definition of the quality separation of beef meat in three classes. Also he reffers to the stages of slicing of the beef meat and he describes the cuts of carcasse as is done in practice in the Athenian market
Article Details
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ΚΟΥΤΡΑΣ Ν. (2019). The separation of beef meat according to the quality and slicing in Athens. Journal of the Hellenic Veterinary Medical Society, 26(1), 12–25. https://doi.org/10.12681/jhvms.21183
- Issue
- Vol. 26 No. 1 (1975)
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- Articles
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