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Agricultural schools and colleges, livestock agencies and producers, meat dealers and processors, and the general public will find the book very informative and useful.  The book has two parts.  Part 1 deals on the slaughtering of common livestock in the Philippines including the selection and management of animals for slaughter, meat handling, carcass evaluation, determination of yield and carcass fabrication.  Part 2 discusses the preparation of ham, bacon, tocino, sausages and other common processed products emphasizing on the practical aspects for small and medium scale operations.

Detalles de publicación

  • Editor: University of the Philippines
  • ISBN-10: 971110007
  • Dewey Decimal: 664.920
  • Librería ECHO: 664.920 IBA