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CUTS AND CLASSIFICATION: THE USE OF NOMENCLATURES AS A TOOL FOR THE REFORM OF THE MEAT TRADE IN FRANCE, 1850-1880
Author:
Anne Lhuissier a
| Affiliation: | a Inra-Corela Ivy-sur-Seine Cedex, France. |
DOI:
10.1080/07409710216028
Publication Frequency:
4 issues per year
Subjects:
Anthropology - Soc Sci;
Food Chemistry;
Number of References: 21
Formats available:
PDF
(English)
