Bovine Meat Inspection 2nd Edn - Anatomy, Physiology and Disease Conditions Paperback – 1 Nov 2008
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|Paperback, 1 Nov 2008||
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"Andy's book achieves everything it says it will do and then some." --Alison Small, BVM&S, DVPH(MH)
"What Andy Grist has done is collate all the information accumulated during his experience as a student, inspector and teacher and reproduce it in book form. What pleases me is that he has added information which gives the reader an appetite to read on and in doing so increases our understanding of the subject." Malcolm Morris, BVSc, MRCVS"
"Andy s book achieves everything it says it will do and then some." Alison Small, BVM&S, DVPH(MH)"
"We would like to congratulate the publisher and the author. . . for the quality and usefulness of the meat inspection series of books." Ana Goncalves, head, Veterinary Public Hygiene Directorate
"Beef has been restored to its rightful place as the main red meat eaten in the United Kingdom. The dedication of the inspection team has done much to restore the consumers confidence that the meat they eat, having been inspected by professionals, is safe and wholesome. I commend this book, produced by a member of that team. Students of meat inspection, qualified inspectors and meat plant operators will find this book invaluable for learning, revision, reference and teaching Tim Udall, OBE, MRCVS"
About the Author
A. Grist is the continuing education manager and a part time lecturer at the Bristol University School of Clinical Veterinary ScienceLangford. He worked as a meat hygiene inspector for the United Kingdom's meat hygiene service for a decade and was awarded the 2006 MHS Merit Trophy for services to meat inspection. He is the author of six books, including Ovine Meat Inspection, Porcine Meat Inspection, and Poultry Inspection."
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