TEKNIK DEKONTAMINASI CEMARAN BAKTERI PADA KARKAS DAN DAGING = (DECONTAMINATION TECHNIQUE FOR MEAT AND CARCASE
ABSTRACT The exposed surface of hide, hair, feather, and skin accumulate dust, dirt, and fecal materials which is the primary source of bacterial contamination during slaughter. Meat contact surfaces and those associated with personnel, equipment and slaughtering utensils are also frequently conside...
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[Yogyakarta] : Universitas Gadjah Mada
1999
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