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CSU meat school, no. 4: Basics of processing; Meat processing basics

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dc.contributor.authorSullins, Martha, speaker
dc.contributor.authorThistlethwaite, Rebecca, speaker
dc.contributor.authorZink, Hollly, speaker
dc.contributor.authorColorado State University. Extension, producer
dc.date.accessioned2026-01-21T19:36:43Z
dc.date.issued2019-11-20
dc.descriptionTo request a transcript, please contact library_digitaladmin@mail.colostate.edu or call (970) 491-1844.
dc.description.abstractMeat School overview: November 20 - Processing: working with a processor, processing costs.
dc.format.extent2 hours 4 minutes 55 seconds
dc.format.mediumborn digital
dc.format.mediummotion pictures (visual works)
dc.format.mediumdigital moving image formats
dc.identifier.urihttps://hdl.handle.net/10217/242822
dc.languageEnglish
dc.language.isoeng
dc.publisherColorado State University. Libraries
dc.relation.ispartofStreaming Media
dc.rightsCopyright and other restrictions may apply. User is responsible for compliance with all applicable laws. For information about copyright law, please see https://libguides.colostate.edu/copyright.
dc.subjectAnimal industry
dc.subjectMeat industry and trade
dc.subjectPacking-houses
dc.subjectSlaughtering and slaughter-houses
dc.titleCSU meat school, no. 4: Basics of processing; Meat processing basics
dc.title.alternativeBasics of processing
dc.title.alternativeMeat processing basics
dc.typeMovingImage
dcterms.rights.dplaThis Item is protected by copyright and/or related rights (https://rightsstatements.org/vocab/InC/1.0/). You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s).

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