SLAUGHTER HOUSE DESIGNS

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dc.contributor.authorJJ Abraham, Robinson
dc.contributor.authorAppa Rao, V
dc.contributor.authorNarendra Babu, R
dc.contributor.authorEzhilvelan, S, et al.,
dc.contributor.authorTANUVAS
dc.date.accessioned2021-03-16T12:01:14Z
dc.date.available2021-03-16T12:01:14Z
dc.descriptionTNV_AICRP_BC_E_11-16en_US
dc.description.abstractThe location, design, layout and construction of slaughterhouse premises and the choice of fixtures, fittings and equipment are crucial to ensure that slaughterhouses can operate under hygienic conditions and produce meat safely. Poorly designed and constructed buildings and equipment are potential source of physical, chemical and microbiological hazards. Such hazards could cause illness or injury to consumers and so must be prevented or minimised. Thus the design of a slaughterhouse is extremely significant in its achieving its most important objective of catering safe meat to consumers.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810162483
dc.keywordsSlaughter House Designsen_US
dc.language.isoEnglishen_US
dc.pages11-16en_US
dc.publisherTANUVASen_US
dc.subjectVeterinary Scienceen_US
dc.titleSLAUGHTER HOUSE DESIGNSen_US
dc.title.alternativeTechnologies Developed under AICRP on PHETen_US
dc.typeBook chapteren_US
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