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Guidelines for slaughtering, meat cutting and further processing.

Author: Food and Agriculture Organization of the United Nations.
Publisher: Rome : Food and Agriculture Organization of the United Nations, 1991.
Series: FAO animal production and health paper, 91.
Edition/Format:   Print book : International government publication : EnglishView all editions and formats
Summary:

Guidelines must be followed if animals are to be slaughtered efficiently and hygienically. This is a collection of such guidelines, covering the three stages of the activities of the meat sector -  Read more...

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Genre/Form: Handbooks and manuals
Handbooks, manuals, etc
Material Type: Government publication, International government publication, Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Food and Agriculture Organization of the United Nations.
ISBN: 9251029210 9789251029213
OCLC Number: 24302882
Description: ix, 170 pages : illustrations ; 21 cm.
Contents: General hygiene rules for facilities; equipment and personnel in the meat industries; general hygiene principles for meat handling; meat cutting and utilization of meat cuts; meat as a raw material; non-meat ingredients and basic techniques in the further processing of meat.
Series Title: FAO animal production and health paper, 91.

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