Back to Search
Start Over
Cut and dried: water use and efficiency become more important as the industry grows and resources change
- Source :
- The National Provisioner. April, 2008, Vol. 222 Issue 4, p78, 3 p.
- Publication Year :
- 2008
-
Abstract
- [ILLUSTRATION OMITTED] Water is a requirement for any meat-processing operation. How it's used may differ depending on if the meat processed is beef, pork or poultry, but it is a […]
Details
- Language :
- English
- ISSN :
- 0027996X
- Volume :
- 222
- Issue :
- 4
- Database :
- Gale General OneFile
- Journal :
- The National Provisioner
- Publication Type :
- Periodical
- Accession number :
- edsgcl.177636143