Part 1 Poultry Meat And Sausages (A Detailed Combination Of Articles Is Included In Annex 2) The Color Of The Fresh Meat Should Be Pale Pink To Red, Juicy Products, Color, Smell, Consistency, Surface And Cross -Section Are To Indicate The Freshness Of The Product (It Is Required That The Supplied Sausages Are Cut Into Slices And Hermetic Packed).
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