UTILIZATION OF PORK BY- PRODUCTS

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dc.contributor.authorAnna Anandh, M
dc.contributor.authorTANUVAS
dc.date.accessioned2021-03-15T12:10:23Z
dc.date.available2021-03-15T12:10:23Z
dc.date.issued2014
dc.descriptionTNV_PPVA_BC_E_2014_127-132en_US
dc.description.abstractThe meat industry considers everything produced by or from the animal, except dressed meat, to be a by-product. The terms -‘by-products’ and ‘offals’ - are used to denote all materials of economic value produced from slaughter of food animals and which are not a part of the dressed carcass. The yield of by-products ranges from 20 to 30% of the live weight for beef, pork and lamb and contribute to 7 to 12% of the total income.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810162457
dc.keywordsUtilization, Pork, Productsen_US
dc.language.isoEnglishen_US
dc.pages127-132en_US
dc.publisherTANUVASen_US
dc.subjectVeterinary Scienceen_US
dc.subjectMeat Scienceen_US
dc.titleUTILIZATION OF PORK BY- PRODUCTSen_US
dc.title.alternativePork Processing and Value Additionen_US
dc.typeBook chapteren_US
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