000			03349nam a2200409 i 4500
999			_c381471 _d381471
001			381471
003			ES-MaUEC
005			20230102121853.0
006			a||||fo|||| 00| 0
007			cr nn nnnaamaa
008			220603s2015 uk a|||fo|||| 00| 0 eng d
020			_a9781118649985
020			_a9781118650028
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aRA601 _b2015 EB
245	0	0	_aGracey's Meat Hygiene _cedited by David S. Collins, Robert J. Huey
246	3	3	_aMeat hygiene
250			_aEleventh edition
264		1	_aChichester, West Sussex _bWiley Blackwell _c2014
264		4	_c2015
300			_a1 recurso en línea (XVI, 329 páginas) _bilustraciones
336			_2rdacontent _aTexto _btxt
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
504			_aIncluye referencias bibliográficas e índices
505	0		_aThe food animals -- Anatomy -- Meat establishment construction and equipment -- Preservation of meat -- Plant sanitation -- From farm to slaughter -- Humane slaughter -- Meat hygiene practice -- Meat inspection protocols -- Poultry production, slaughter and inspection -- Exotic meat production -- Food poisoning and meat microbiology -- Controls on veterinary drug residues in the European Union -- Health and safety in meat processing
520			_aGracey's Meat Hygiene, Eleventh Edition is the definitive reference for veterinarians working in meat hygiene control. This new edition of a classic text reflects the recent significant changes in science, legislation and practical implementation of meat hygiene controls in the UK, Europe and worldwide since the 10th edition was published in 1999. An excellent practical guide for teaching food hygiene to veterinary students worldwide, in addition to laying the foundations of food animal anatomy, pathology and disease. New chapters address the increased concern of both the public and inspectors to issues of animal welfare and recognise the role of the profession, and interest from the consumer, in environmental protection.Key features include:-Fully updated new edition, in a refreshed design with colour photographs and illustrations throughout-Includes new content on meat hygiene inspection covering the components of an integrated food safety management system as well as animal health and welfare controls in the 'farm to fork' system-A practical approach to health and safety in meat processing is outlined by identifying the hazards and then describing how these can best be controlled-With contributions from veterinary and industry experts, this edition is both a valuable teaching aid and a practical reference for veterinarians and all food business operators and their staff.
988			_aUBCM Wiley Veterinaria 2022
650		7	_2embne _9225100 _aAlimentos _xContaminación
650		7	_2embne _9138408 _aSalud pública
700	1		_9684222 _aCollins, D. S. _q(David S.) _eeditor literario
700	1		_9684223 _aHuey, R. J. _q(Robert J.) _eeditor literario
700	1		_9684224 _aGracey, J. F. _tMeat Hygiene
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://onlinelibrary.wiley.com/doi/book/10.1002/9781118649985 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b06/2022 _dz _eb _zSI