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Author: Robert von Ostertag
Publisher:
ISBN:
Category : Cattle
Languages : en
Pages : 276
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Author: Robert von Ostertag
Publisher:
ISBN:
Category : Cattle
Languages : en
Pages : 276
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Book Description
Author: Drago Carl Herenda
Publisher: Food & Agriculture Org.
ISBN: 9789251033043
Category : Technology & Engineering
Languages : en
Pages : 388
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Book Description
Author: Thomas Walley
Publisher:
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages : 374
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Author: Robert Ostertag
Publisher:
ISBN: 9781332340286
Category : Medical
Languages : en
Pages : 274
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Book Description
Excerpt from Guide for Meat Inspectors: With 159 Illustrations; With Numerous Translation and Alterations At the present time a more active and intelligent interest is taken in meat inspection than ever before. Some years ago our citizens were much exercised over the sensational reports of the inefficiency of meat inspection. As soon as the people began to examine the matter soberly, they found that the initiatory movement for the improvement of inspection had been taken by the Bureau of Animal Industry, that the inspectors were doing their whole duty under the authority which they then had, and that the health of the meat consumer was reasonably well guarded. Nevertheless, with the passage of the law of June 30, 1906, meat inspection was placed on a better basis. Under the new law the inspector cannot recognize lesions which were previously unrecognizable, nor can he perform his duties more conscientiously than under the old law, but he has authority to enforce sanitary measures where previously he could merely make suggestions. It is in the field of general sanitation of abattoirs and packing rooms that the greatest changes for the better have taken place. Under the new law it may be rightly asserted that the Bureau of Animal Industry has put in operation the most efficient meat inspection service known to the civilized world. The inspection regulations reflect the most recent advances in our knowledge regarding the effect of animal diseases upon the wholesomeness of meat for food. Only two sanitary qualities of meat are recognized: meat to be passed, and meat to be condemned. Wholesome meat is not condemned, and unwholesome meat is not passed. The interests of both the consumer and producer are thus fully protected. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Arthur Rieussett Litteljohn
Publisher:
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages : 432
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Book Description
Author: Robert Von 1864 Ostertag
Publisher: Wentworth Press
ISBN: 9781363228676
Category : History
Languages : en
Pages : 278
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Robert Von 1864- [From Old Ca Ostertag
Publisher: Sagwan Press
ISBN: 9781340177317
Category :
Languages : en
Pages : 274
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Thomas Walley
Publisher:
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages : 348
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Book Description
Author: Franz Fischoeder
Publisher:
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages : 298
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Author: Thomas Walley
Publisher:
ISBN:
Category : Meat inspection
Languages : en
Pages : 198
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Book Description
