Search Results for: Fresh meat of fowls of the species Gallus domesticus cuts
associated for the purpose of recreation, sport or sustenance with fisheries resources from which products are derived that are not for sale. commercial sector[ edit ] the commercial sector of the fishing industry comprises the following chain: commercial fishing and fish farming which produce the fish
were, in order, the people's republic of china (excluding hong kong and taiwan ), peru , japan , the united states , chile , indonesia , russia , india , thailand , norway and iceland . those countries accounted for more than half of the world's production; china alone accounted for a third of the world's...
https://en.wikipedia.org/wiki/Fishing_industry
مرکز منطقه ای اطلاع رساني علوم و فناوري - extended spectrum ك-lactamase- and constitutively ampc-producing enterobacteriaceae on fresh produce and in the agricultural environment record number : title of article : extended spectrum ك-lactamase- and constitutively ampc-producing enterobacteriaceae on
fresh produce and in the agricultural environment author/authors : blaak، نويسنده , , hetty and van hoek، نويسنده , , angela h.a.m. and veenman، نويسنده , , christiaan and docters van leeuwen، نويسنده , , arieke e. and lynch، نويسنده , , gretta and van overbeek، نويسنده , , wendy m. and de roda husman...
https://search.ricest.ac.ir/inventory/10/2118528.htm
meat chicken full broiler chicken without giblets or neck weight: kg, kg, (larger sizes available) origin: southeast asia, south america, europe, etc also available: chicken thighs, chicken leg quarters, chicken wings, fillet, etc packing: based on customer's requirement turkey halal fresh and frozen
turkey; available as a whole or in parts such as boneless breast, thighs, etc. weight: . kg, kg, (larger sizes available) origin: east asia, south america, europe packing: based on customer's requirement beef prime grade quarter beef and beef cuts origin: australia, north america, etc also available...
https://www.selkar.com/images/files/selkar-food-meat.pdf