CSU meat school, no. 3: Meat quality; Food safety starts on the farm: the last mile and biosecurity for small producers
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Abstract
Meat School overview: November 13 - Production: disease prevention, finishing, carcass quality, grading, quality assurance and safety from farm to harvest.
Description
To request a transcript, please contact library_digitaladmin@mail.colostate.edu or call (970) 491-1844.
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Subject
Animal industry
Meat industry and trade
Food industry and trade -- Safety measures
Biosecurity