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FO-00701 Reviewed 1998
Home Processing of Poultry
Melvin L. Hamre
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Table of Contents
| Introduction Selecting Birds for Slaughter Processing Facilities and Equipment Killing and Dressing |
Evisceration Chilling and Packing Splitting Broilers or Fryers Cutting Up Whole Carcasses |
Melvin L. Hamre
former Extension Animal Scientist
Department of Animal ScienceReviewed by Sally Noll
professor
Department of Animal Science
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