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Bibliographic details for NACE Class 10.11 - Processing and preserving of meat
- Page name: NACE Class 10.11 - Processing and preserving of meat
- Author: Open Risk Manual contributors
- Publisher: Open Risk Manual.
- Date of last revision: 28 November 2019 13:43 UTC
- Date retrieved: 20 June 2024 11:33 UTC
- Permanent URL: https://www.openriskmanual.org/wiki/index.php?title=NACE_Class_10.11_-_Processing_and_preserving_of_meat&oldid=11704
- Page Version ID: 11704
Citation styles for NACE Class 10.11 - Processing and preserving of meat
APA style
NACE Class 10.11 - Processing and preserving of meat. (2019, November 28). Open Risk Manual. Retrieved 11:33, June 20, 2024 from https://www.openriskmanual.org/wiki/index.php?title=NACE_Class_10.11_-_Processing_and_preserving_of_meat&oldid=11704.
MLA style
"NACE Class 10.11 - Processing and preserving of meat." Open Risk Manual. 28 Nov 2019, 13:43 UTC. 20 Jun 2024, 11:33 <https://www.openriskmanual.org/wiki/index.php?title=NACE_Class_10.11_-_Processing_and_preserving_of_meat&oldid=11704>.
MHRA style
Open Risk Manual contributors, 'NACE Class 10.11 - Processing and preserving of meat', Open Risk Manual, 28 November 2019, 13:43 UTC, <https://www.openriskmanual.org/wiki/index.php?title=NACE_Class_10.11_-_Processing_and_preserving_of_meat&oldid=11704> [accessed 20 June 2024]
Chicago style
Open Risk Manual contributors, "NACE Class 10.11 - Processing and preserving of meat," Open Risk Manual, https://www.openriskmanual.org/wiki/index.php?title=NACE_Class_10.11_-_Processing_and_preserving_of_meat&oldid=11704 (accessed June 20, 2024).
CBE/CSE style
Open Risk Manual contributors. NACE Class 10.11 - Processing and preserving of meat [Internet]. Open Risk Manual; 2019 Nov 28, 13:43 UTC [cited 2024 Jun 20]. Available from: https://www.openriskmanual.org/wiki/index.php?title=NACE_Class_10.11_-_Processing_and_preserving_of_meat&oldid=11704.
Bluebook style
NACE Class 10.11 - Processing and preserving of meat, https://www.openriskmanual.org/wiki/index.php?title=NACE_Class_10.11_-_Processing_and_preserving_of_meat&oldid=11704 (last visited June 20, 2024).
BibTeX entry
@misc{ wiki:xxx, author = "Open Risk Manual", title = "NACE Class 10.11 - Processing and preserving of meat --- Open Risk Manual{,} ", year = "2019", url = "https://www.openriskmanual.org/wiki/index.php?title=NACE_Class_10.11_-_Processing_and_preserving_of_meat&oldid=11704", note = "[Online; accessed 20-June-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 Class 10.11 - Processing and preserving of meat --- Open Risk Manual{,} ", year = "2019", url = "\url{https://www.openriskmanual.org/wiki/index.php?title=NACE_Class_10.11_-_Processing_and_preserving_of_meat&oldid=11704}", note = "[Online; accessed 20-June-2024]" }