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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...
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| Médium: | Ph.D Thesis |
| Jazyk: | Undetermined |
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Mannuthy
Department of Livestock Products Technology, College of Veterinary and Animal Sciences
1997
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