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Bovine meat inspection : anatomy, physiology and disease conditions

Author: A Grist
Publisher: Nottingham : Nottingham University Press, 2008.
Edition/Format:   Print book : English : 2nd edView all editions and formats
Summary:
"This book forms part of a series that has been designed to provide a study aid for students undertaking Red Meat Inspection and other courses where knowledge of bovine meat inspection is required such as those for Environmental Health Officers, Veterinary degree students and Official Veterinarians. It is hoped that it may also provide information in a 'user friendly' format for abattoir owners and producers as to  Read more...
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Document Type: Book
All Authors / Contributors: A Grist
ISBN: 9781904761839 1904761836
OCLC Number: 261965870
Notes: Previous edition: 2005.
Includes index.
Description: xxv, 278 pages : illustrations (chiefly color) ; 24 cm
Contents: Anatomy / Physiology --
Diseases of Cattle * Parasites --
Neoplasia --
Conditions Found at Bovine Post-Mortem Inspection --
Aide Memoire --
Anatomy --
Aide Memoire --
Condition And Affections Of Specific Parts --
Index.
Responsibility: A. Grist.

Abstract:

"This book forms part of a series that has been designed to provide a study aid for students undertaking Red Meat Inspection and other courses where knowledge of bovine meat inspection is required such as those for Environmental Health Officers, Veterinary degree students and Official Veterinarians. It is hoped that it may also provide information in a 'user friendly' format for abattoir owners and producers as to the nature of rejections recorded by inspectors." "This second edition has been augmented by more photographs and the addition of less common conditions and parasites that may be encountered in post mortem inspection." "Wherever possible, photographs illustrating anatomical features and conditions have been included, the latter generally depicting severe examples of conditions. This is a conscious decision, arrived at after giving numerous lectures on meat inspection where I learnt that no two people would describe something the same way."--Jacket.

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