TY  - BOOK
ED  - Institut Piawaian dan Penyelidikan Perindustrian Malaysia
TI  - Specification for fresh, chilled and frozen pork
T2  - Malaysian standard
PY  - 1978///
CY  - Shah Alam, Selangor
PB  - Standards and Industrial Research Institute of Malaysia
KW  - Standardization
KW  - Malaysia
KW  - Poultry
KW  - Poultry, Frozen
ER  -