RETAIL MEAT STALL DESIGNS
| dc.contributor.author | JJ Abraham, Robinson | |
| dc.contributor.author | Appa Rao, V | |
| dc.contributor.author | Narendra Babu, R | |
| dc.contributor.author | Ezhilvelan, S, et al., | |
| dc.contributor.author | TANUVAS | |
| dc.date.accessioned | 2021-03-16T12:03:25Z | |
| dc.date.available | 2021-03-16T12:03:25Z | |
| dc.description | TNV_AICRP_BC_E_17-21 | en_US |
| dc.description.abstract | Handling of meat is one of the major challenges that need to be addressed by meat processors meticulously to ensure food safety. Improper handling of carcasses may lead to the development and transfer of pathogenic and spoilage micro-organisms to meat which have resulted in illnesses and deaths after consumption. In addition to this, great economic losses have occurred as a result of product contamination. Therefore, continuous efforts to improve the manner in which food is handled and processed are encouraged. | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810162484 | |
| dc.keywords | Retail Meat Stall Designs | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 17-21 | en_US |
| dc.publisher | TANUVAS | en_US |
| dc.subject | Veterinary Science | en_US |
| dc.title | RETAIL MEAT STALL DESIGNS | en_US |
| dc.title.alternative | Technologies Developed under AICRP on PHET | en_US |
| dc.type | Book chapter | en_US |
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