Meat hygiene / James A. Libby.
Material type:
TextPublisher: Philadelphia : Lea & Febiger, 1975Edition: Fourth editionDescription: xii, 658 pages : illustration ; 27 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 0812104668 [hardbound]Subject(s): Meat inspection | Meat inspection -- United States | Meat hygiene | Meat hygiene -- United States | Meat -- Packing industry| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Book
|
Stack | 614.31 L61 1975 (Browse shelf) | Available |
Browsing College Library shelves, Shelving location: Stack Close shelf browser
|
|
No cover image available No cover image available |
|
|
|
|
||
| 613 M95 1993 Connections for health / | 613 N42 1990 The New illustrated : | 614.061 M82 1958 Doctors to the world / | 614.31 L61 1975 Meat hygiene / | 614.7 L43 1973 Your health and safety : | 615.1 K14 1996 Handbook of drugs for nursing practice / | 615.1 K14 1996 Handbook of drugs for nursing practice / |
Includes bibliographical references, glossary and index.
Contents: Chapter 1 History -- Chapter 2 Elements and controls of meat hygiene -- Humane slaughter -- Ante-mortem inspection -- Chapter 5 Carcass dressing and post-mortem inspection procedures -- Chapter 6 Post-mortem dispositions -- Chapter 7 Trichinosis -- Chapter 8 Comparative anatomy of meat animals -- Chapter 9 Chemistry of muscle and major organs -- Chapter 10 Deteriorative changes in meat -- Chapter 11 Food-borne illness -- Chapter 12 Wholesomeness, adulteration and misrepresentation -- Chapter 13 Sanitation, facilities and procedures in plant operation -- Chapter 14 Preparation of meat and meat food products -- Chapter 15 Meat additives -- Chapter 16 Toxic residues -- Chapter 17 Exposure to ionizing radiation -- Chapter 18 Organized meat hygiene control -- Chapter 19 Meat grading.
HRM
English
There are no comments on this title.