9781118650028-1118650026-Gracey's Meat Hygiene

Gracey's Meat Hygiene

ISBN-13: 9781118650028
ISBN-10: 1118650026
Edition: 11
Author: Collins, David S.
Publication date: 2015
Publisher: Wiley-Blackwell
Format: Hardcover 352 pages
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Book details

ISBN-13: 9781118650028
ISBN-10: 1118650026
Edition: 11
Author: Collins, David S.
Publication date: 2015
Publisher: Wiley-Blackwell
Format: Hardcover 352 pages

Summary

Acknowledged authors Collins, David S. wrote Gracey's Meat Hygiene comprising 352 pages back in 2015. Textbook and eTextbook are published under ISBN 1118650026 and 9781118650028. Since then Gracey's Meat Hygiene textbook was available to sell back to BooksRun online for the top buyback price of $ 0.30 or rent at the marketplace.

Description

Gracey’s Meat Hygiene, Eleventh Edition is the definitive reference for veterinarians working in meat hygiene control. This new edition of a classic text reflects the recent significant changes in science, legislation and practical implementation of meat hygiene controls in the UK, Europe and worldwide since the 10th edition was published in 1999. An excellent practical guide for teaching food hygiene to veterinary students worldwide, in addition to laying the foundations of food animal anatomy, pathology and disease. New chapters address the increased concern of both the public and inspectors to issues of animal welfare and recognise the role of the profession, and interest from the consumer, in environmental protection.

Key features include:

  • Fully updated new edition, in a refreshed design with colour photographs and illustrations throughout.
  • Includes new content on meat hygiene inspection covering the components of an integrated food safety management system as well as animal health and welfare controls in the ‘farm to fork’ system.
  • A practical approach to health and safety in meat processing is outlined by identifying the hazards and then describing how these can best be controlled.
  • With contributions from veterinary and industry experts, this edition is both a valuable teaching aid and a practical reference for veterinarians and all food business operators and their staff.
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