الدخول/التسجيل
الصفحة الرئيسية
التقويم
English
More
اللغة
English (en)
العربية (ar)
English
الدخول
×
الدخول لحسابك
تذكر اسم المستخدم
هل فقدت كلمة المرور؟
تسجيل الدخول
البحث الشامل غير مفعل
Food hygiene Guidelines
الصفحة الرئيسية
الدلائل إرشادية
الطب البيطرى
Food hygiene Guidelines
Food hygiene Guidelines
Abattoir (Slaughterhouse or Meat Plant)
تخطى إلى المحتوى الرئيسي
كتاب
Abattoir (Slaughterhouse or Meat Plant)
كتاب
طباعة الفصل
(Opens in new window)
اطبع هذا الجزء
(Opens in new window)
More
متطلبات الإكمال
"last update: 9 May 2024"
Download Guideline
- Definition of abattoir
It is the only specialized official place in which food animals should be slaughtered, inspected, and prepared for direct human consumption
Jump to activity
Jump to activity
Pre-slaughter Care and Ante-mortem Inspection of Slaughtered food Animals
Methods of slaughter process of food animals
Post-mortem examination of food animals
parasitic diseases of slaughtered food animals
Microbiology of meat and meat products
Troubleshooting of Different Meat Products
Affections Of Specific Parts and Organs of Food Animals
Pre-slaughter Care and Ante-mortem Inspection of Slaughtered food Animals ◄
