Practical Techniques for Dairy Farmers
by Tony Seykora
Publisher: University of Minnesota 2000
Number of pages: 109
In this book are outlined basic procedures that are often required of a dairy farmer. Included are common sense, practical procedures learned from working with dairy animals, observing good 'cowmen' and industry persons, and performing and teaching these techniques to students.
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by Shai Barbut - University of Guelph
This book covers various areas related to the meat processing industry, and includes topics such as automation, primary and further processing, protein gelation, use of non-meat ingredients, product evaluation, microbiology, HACCP, and by products.
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