Good practices for the meat industry
Series: FAO Animal Production and Health Manual ; 2Publication details: Rome : Food and Agriculture Organization of the United Nations (FAO), 2004ISBN: 9251051461Subject(s): Meat and livestock industry | Meat and meat industry | Live animal trade and transport | Transport of cattle | Pre-slaughter handling | Slaughter of livestock | Stunning methods | Hazard analysis | Carcass inspection | TraceabilityLOC classification: TX556.M4Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
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Book - Standard loan | CAFRE Loughry Library | TX556.M4 HER (Browse shelf(Opens below)) | 1 | Available | 181711 |
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