by Esperanza Dorado Martín · IC Editorial · tapa blanda · ISBN 9788483645970
VAT included
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«Acondicionamiento de la carne para su comercialización» is the butchery and meat product preparation training manual by Esperanza Dorado Martín, published by IC Editorial in paperback (278 pages, in Spanish).
Vocational training manual explaining meat preparation for sale: cutting and deboning carcasses, filleting, preparing edible offal, cold storage and labelling. It also covers the technical-sanitary conditions of cutting rooms, hygiene and equipment maintenance, and calculating the sale price using cost breakdowns.
Work associated with the professional certificate INAI0108 (qualification MF0296_2, training unit UF0352).
Aimed at meat industry professionals, butchers and vocational training students who need to meet the requirements of the INAI0108 certificate.
