Livestock product processing technology

Author: Wu Xiaotong
Publisher:
Publish Date: 2006-07-01
Features: This book is compiled in accordance with the training objectives specified for food-related majors in higher vocational education. The entire book is closely aligned with the "should know" and "should be able to do" content of the national skill assessment standards, emphasizing the integration of theory and practice. It covers three main parts: meat processing, dairy processing, and egg processing, introducing production operations, technical management, quality inspection, and quality control related to livestock product production. This book is designed to meet the teaching requirements for skill training in modern livestock product processing enterprises. It is suitable for students of higher vocational and technical colleges in fields such as food processing technology, agricultural and livestock specialty product processing technology, food nutrition and testing, food storage and marketing, food biotechnology, food machinery and management, and animal husbandry. It can also serve as a training textbook for livestock product processing personnel and technical management personnel in livestock product processing enterprises.