(Part 1, Abattoir Practices, LPT)
Layout and Management of Rural, Urban and Modern Abattoirs
by Prof. S Biswas and Dr. Gopal Patra, Department of LPT, F/O- VAS of WBUAFS
Description :
It is a place or premises approved by a local authority or any other regulatory agency where food animals are slaughtered in humane way to produce sound and wholesale meat for human consumption is called Abattoir or Slaughter House.
Note: The following pdf is the LPT note of Abattoir Practices, Part 1 of BVSc & AH. *LPT-Livestock Product Technology.
Topics of the PDF file of 'Layout and Management of Rural, Urban and Modern Abattoirs' :
Slaughter House or Abattoir / Selection of Site for an Abattoir / Size of an Abattoir / Engineering aspects of Layout plan / Abattoir Design and Construction / Different Compartment of Modern Abattoir.
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