INDICE: Chapter 1: The Food Animals Chapter 2: Anatomy Chapter 3: Meat Establishment Construction and Equipment Chapter 4: Preservation of Meat Chapter 5: Plant Sanitation Chapter 6: From Farm To Slaughter Chapter 7: Humane Slaughter Chapter 8: Meat Hygiene Practice Chapter 9: Meat Inspection Protocols Chapter 10: Poultry Production, Slaughter and Inspection Chapter 11: Exotic Meat Production Chapter 12: Food Poisoning and Meat Microbiology Chapter 13: Controls on veterinary drug residues in the European Union Chapter 14: Health and Safety in Meat Processing
- ISBN: 978-1-118-65002-8
- Editorial: Wiley–Blackwell
- Encuadernacion: Cartoné
- Páginas: 360
- Fecha Publicación: 24/10/2014
- Nº Volúmenes: 1
- Idioma: Inglés
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