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The Food Animals
Publ1c Abatto1rs and Methods of Slaughter
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abattoir abdominal abomasum actinobacillosis acute affected anthrax bacilli bacon bacteria become beef bleeding blood body bone bovine Britain calf calves carcase carcase lymph nodes caseous cattle caused cavity cent chronic colour condemned condition connective tissue contain cows Cysticercus cysts decomposition disease dorsal dorsal fin eggs emaciation examination fatty fins fish flesh foci food animals food poisoning frequently frozen give rise haemorrhages horse hydatid importance inches incision infection intestine judgment kidney larvae lesions liver lungs lymph nodes mastitis meat inspection method miliary tuberculosis mucous membrane muscle muscular tissue necrotic nodules occur odour oedema organs outbreaks parasite particularly peritoneum pickling pigs pleura pork post-mortem posterior present production rabbits removed result salmonella salt seen septic septicaemia serous sheep skin slaughter spleen stomach surface swine erysipelas swine fever symptoms tapeworm temperature tion trichinosis tubercle bacilli tuberculosis tuberculous tuberculous lesions udder ulceration usually weight