Loading...
Hygienic Processing Technique For Quality Pig Casing Manufacture
The fresh small intestines of Large White Yorkshire pigs slaughtered in the Meat Technology Unit were harvested in order to evolve a suitable technique for the hygienic production and storage of pig rounds and to study the economic feasibility of its production. All the pigs were 8-9 months old a...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Ph.D Thesis |
| Language: | Undetermined |
| Published: |
Mannuthy
Department of Livestock Products Technology, College of Veterinary and Animal Sciences
1997
|