Guidelines for slaughtering, meat cutting and further processing.
Contributor(s): Food and Agriculture Organization of the United Nations.
Material type:
BookSeries: FAO animal production and health paper ; 91. Publisher: Rome : FAO of the United Nations, 1991Description: ix, 170 p. : ill.ISBN: 9251029210.Subject(s): Slaughtering and slaughter-houses | Meat cutting | Meat industry and trade
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Matheson Library | Matheson Library | Main Collection | Main Collection | 664.9029 (Browse shelf) | Available | Recat. | 082325 |
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| 664.9028 I61 Elimination of pathogenic organisms from meat and poultry : | 664.9028 I64 Elimination of pathogenic organisms from meat and poultry : | 664.90284 N842d Dried salted meats : | 664.9029 Guidelines for slaughtering, meat cutting and further processing. | 664.9029 S626s Slaughterhouse cleaning and sanitation / | 664.9029091724 C646m Manual for the slaughter of small ruminants in developing countries / | 664.907 B615 Biochemical identification of meat species : |
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