នេះ Book មិន​មាន​ក្នុង​ភាសា​របស់​អ្នក, មើល​ក្នុង: English (en),
ឬ​ប្រើ​កម្មវិធី​បកប្រែ Google:  

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.

Publication Details

  • Publisher: University of the Philippines
  • ISBN-10: 971110007
  • Dewey Decimal: 664.920
  • ECHO Library: 664.920 IBA