Animal Product Processing Experiment and Training Course

Author: Ma Zhaorui
Publisher:
Publish Date: 2006-08-01
Features: This book revolves around the practical skill operation content of the national skill appraisal and assessment standards, and is strictly compiled in accordance with the training objectives for food industry professionals in higher vocational education. The book emphasizes the cultivation of practical skills, covering three main parts: meat processing, dairy processing, and egg processing. It primarily introduces practical teaching content related to skill training in livestock production and processing enterprises.