Slaughter of animals and animal products processing laboratory manual CAMC 104

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dc.contributor.authorTattao, Rosemarie O.
dc.date.accessioned2026-07-30T05:29:57Z
dc.date.available2026-07-30T05:29:57Z
dc.date.issued2026
dc.descriptionIdentification of Food Preservation Tools and Equipment and their uses --Proper Handling of Animals and their Effects on Meat Quality --Procedure for Slaughtering Animals --Procedure of Halal Slaughtering -- Fabrication and Identification of Wholesale and Retail Cuts -- Food Poisoning, Foodborne Diseases, and Bacterial Growth -- Processing of Egg, Meat and Milk Products
dc.format29p.: col., ill.
dc.identifier.citationTattao, R.O. (2026). Slaughter of animals and animal products processing Laboratory manual CAMC 104. [Instructional Materials, Don Mariano Marcos Memorial State University - North La Union Campus, Sapilang, Bacnotan, La Union]. Lakasa ti Sirib, DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/2282
dc.language.isoen
dc.publisherDon Mariano Marcos Memorial State University- North La Union Campus
dc.sdgSDG 3
dc.sdgSDG 12
dc.sdgSDG 2
dc.subject.ddc664.9 (DDC 23)
dc.subject.lcshMeat industry and trade
dc.subject.lcshSlaughtering and slaughter-houses
dc.subject.lcshMeat inspection
dc.subject.lcshMeat--Processing
dc.subject.lcshAnimal products
dc.subject.lcshFood processing
dc.subject.lcshAnimal welfare
dc.subject.lcshFood safety
dc.subject.lcshAnimal science
dc.titleSlaughter of animals and animal products processing laboratory manual CAMC 104
dc.typeLearning Object
dc.typeInstructional Material
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