http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1 online resource (348 pages) : illustrations (some color)
The food animals -- Anatomy -- Meat establishment construction and equipment -- Preservation of meat -- Plant sanitation -- From farm to slaughter -- Humane slaughter -- Meat hygiene practice -- Meat inspection protocols -- Poultry production, slaughter and inspection -- Exotic meat production -- Food poisoning and meat microbiology -- Controls on veterinary drug residues in the European Union -- Health and safety in meat processing.
edited by David S. Collins, MVB, DVPH(MH), MRCVS, Robert J. Huey, TD, MVB, DVPH(MH), MRCVS.
Preceded by Meat hygiene / J.F. Gracey, D.S. Collins, R.J. Huey. 10th ed. c1999.
Includes bibliographical references and index.
Chichester, West Sussex, United Kingdom : John Wiley & Sons Inc., 2015