Lamb Slaughterin
Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm
作者：Cross, H. Russell; Green, E. Curtis; Jones, William R.; Kotula, Anthony; West, R. L. (Roger Lawrence), 1945-
体例：题 章数：31
字数：31,429 来源：Project Gutenberg
版本与结构
- 来源版本
- 本站收录 1 个来源：Project Gutenberg（31,429 字）。
- 分章依据
- 按「题」标记切分为 31 题（Gutenberg 卷册标记）。
- 篇幅分布
- 平均每题 1,013 字。
- 原文溯源
cache/epub/62838/pg62838.txt（Project Gutenberg）
章节目录
共 31 题- LAMB Slaughtering, Cutting, Preserving, and Cooking on the Farm
- CONTENTS
- PRECAUTIONS
- The Law
- Washington, D.C. Issued August 1977
- Lamb Slaughtering, Cutting, Preserving and Cooking on the Farm
- SELECTION AND CARE OF ANIMAL BEFORE SLAUGHTER
- Health
- Animal Care
- Animal Type and Meat Yield
- PREPARING FOR SLAUGHTER
- Site Selection
- Waste Disposal
- Slaughter Equipment
- SLAUGHTER
- Stunning
- Bleeding
- Pelt Removal
- Evisceration
- Examining the Carcass
- CHILLING THE CARCASS
- CUTTING
- Carcass Cutting Equipment
- Cutting the Carcass
- Wrapping
- FREEZING AND FROZEN STORAGE
- MEAT COOKERY
- USDA Beef Slaughtering Bulletin, FB 2209
- USDA Lamb in Family Meals, HG 124
- PRESERVING LAMB PELTS
- TRANSCRIBER’S NOTES