Handbook of meat and meat processing. Chapter 21 : Slaughtering Operations and Equipment / by Isabel Guerrero-Legarreta and María de Lourdes Pérez-Chabela

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TextPublication details: Boca Raton, FL : CRC Press, 2012Description: 8 pagesContent type:

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Item type	Current library	Call number	Status	Date due	Barcode
Chapter in Books	Halal Development Corporation Library Open Shelves	EBCH 002662 (Browse shelf(Opens below))	Available

Previous	No cover image available No cover image available		No cover image available No cover image available		No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	Next
Previous	EBCH 002659 Chapter 5. Stunning of Poultry	EBCH 002660 Handbook of healthcare delivery systems. Chapter 27 : Vaccine Production /	EBCH 002661 CHAPTER 25. Kosher and Halal Issues Pertaining to Edible Films and Coatings /	EBCH 002662 Handbook of meat and meat processing. Chapter 21 : Slaughtering Operations and Equipment /	EBCH 002663 A Brief Introduction to the Kosher Laws and Possible Implications for Food Safety /	EBCH 002664 Food industry quality control systems.Chapter 4 : Hazard Analysis Critical Control Point (HACCP) Program	EBCH 002665 A brief introduction to some of the practical aspects of the kosher and halal laws for the poultry industry /	Next

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