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Bibliographic details for NACE Group 10.1 - Processing and preserving of meat and production of meat products

Page name: NACE Group 10.1 - Processing and preserving of meat and production of meat products
Author: Open Risk Manual contributors
Publisher: Open Risk Manual, .
Date of last revision: 27 November 2019 21:46 UTC
Date retrieved:
2 May 2024 12:53 UTC
Permanent URL: https://www.openriskmanual.org/wiki/index.php?title=NACE_Group_10.1_-_Processing_and_preserving_of_meat_and_production_of_meat_products&oldid=11523
Page Version ID: 11523

Citation styles for NACE Group 10.1 - Processing and preserving of meat and production of meat products

APA style

NACE Group 10.1 - Processing and preserving of meat and production of meat products. (2019, November 27). Open Risk Manual, . Retrieved

12:53, May 2, 2024

from https://www.openriskmanual.org/wiki/index.php?title=NACE_Group_10.1_-_Processing_and_preserving_of_meat_and_production_of_meat_products&oldid=11523.

MLA style

"NACE Group 10.1 - Processing and preserving of meat and production of meat products." Open Risk Manual, . 27 Nov 2019, 21:46 UTC.

2 May 2024, 12:53

<https://www.openriskmanual.org/wiki/index.php?title=NACE_Group_10.1_-_Processing_and_preserving_of_meat_and_production_of_meat_products&oldid=11523>.

MHRA style

Open Risk Manual contributors, 'NACE Group 10.1 - Processing and preserving of meat and production of meat products', Open Risk Manual, , 27 November 2019, 21:46 UTC, <https://www.openriskmanual.org/wiki/index.php?title=NACE_Group_10.1_-_Processing_and_preserving_of_meat_and_production_of_meat_products&oldid=11523> [accessed

2 May 2024

]

Chicago style

Open Risk Manual contributors, "NACE Group 10.1 - Processing and preserving of meat and production of meat products," Open Risk Manual, , https://www.openriskmanual.org/wiki/index.php?title=NACE_Group_10.1_-_Processing_and_preserving_of_meat_and_production_of_meat_products&oldid=11523 (accessed

May 2, 2024

).

CBE/CSE style

Open Risk Manual contributors. NACE Group 10.1 - Processing and preserving of meat and production of meat products [Internet]. Open Risk Manual, ; 2019 Nov 27, 21:46 UTC [cited

2024 May 2

]. Available from:

https://www.openriskmanual.org/wiki/index.php?title=NACE_Group_10.1_-_Processing_and_preserving_of_meat_and_production_of_meat_products&oldid=11523.

Bluebook style

NACE Group 10.1 - Processing and preserving of meat and production of meat products, https://www.openriskmanual.org/wiki/index.php?title=NACE_Group_10.1_-_Processing_and_preserving_of_meat_and_production_of_meat_products&oldid=11523 (last visited

May 2, 2024

).

BibTeX entry

 @misc{ wiki:xxx,
   author = "Open Risk Manual",
   title = "NACE Group 10.1 - Processing and preserving of meat and production of meat products --- Open Risk Manual{,} ",
   year = "2019",
   url = "https://www.openriskmanual.org/wiki/index.php?title=NACE_Group_10.1_-_Processing_and_preserving_of_meat_and_production_of_meat_products&oldid=11523",

note = "[Online; accessed

2-May-2024

]"

When using the LaTeX package url (\usepackage{url} somewhere in the preamble) which tends to give much more nicely formatted web addresses, the following may be preferred:

 @misc{ wiki:xxx,
   author = "Open Risk Manual",
   title = "NACE Group 10.1 - Processing and preserving of meat and production of meat products --- Open Risk Manual{,} ",
   year = "2019",
   url = "\url{https://www.openriskmanual.org/wiki/index.php?title=NACE_Group_10.1_-_Processing_and_preserving_of_meat_and_production_of_meat_products&oldid=11523}",

note = "[Online; accessed

2-May-2024

]"