NR ZCKD

AU Roberts,T.A.

TI The effect of slaughter practices on the bacteriology of the red meat carcass

QU ROYAL SOC. HEALTH J. 1980

PT journal article

AB Changes in slaughtering practice. Cleaning the live animal. Bleeding and evisceration of the carcass. Scalding and de-hairing pig carcasses. Slaughter as a line operation. Washing the carcass. Aerial contamination. Hygiene of operatives. Chilling.

SP englisch

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