Хайлтын үр дүнгүүд - "CONTROL DE CARNES."

Үр дүнг сайжруулах
  1. 1

    Práctica en los procedimientos operacionales y contribución en la elaboración de un Manual de Control de los MER y EEB en Carnes Nuble S.A. Astroza Palma, Regina

    Хэвлэсэн 2007
    Нөхцлүүд:
    Visualizar y Descargar desde Repositorio Biblioteca UnACh.
    Дипломын ажил Номын бүлэг
  2. 2

    Análisis funcional y microbiológico de derivados lácteos y cárnicos / Rodríguez Andrade, Ruth

    Хэвлэсэн 2020
    Нөхцлүүд:
    Бүрэн текст авах
    Цахим ном
  3. 3

    [Meat science information]

    Нөхцлүүд:
    [Meat science information]
    Ном
  4. 4

    Contenido de c̀idos grasos en carne de cuy

    Нөхцлүүд:
    Contenido de c̀idos grasos en carne de cuy
    Ном
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  6. 6

    High pressure technology in the manufacture of minimally processed meat products

    Нөхцлүүд:
    High pressure technology in the manufacture of minimally processed meat products
    Ном
  7. 7

    Nutritional factors modifying pork quality

    Нөхцлүүд:
    Nutritional factors modifying pork quality
    Ном
  8. 8

    Quality of processed pork , influence of RN genotype and processing conditions

    Нөхцлүүд:
    Quality of processed pork , influence of RN genotype and processing conditions
    Ном
  9. 9

    A case study of China<U+0092>s commercial pork value chain

    Нөхцлүүд:
    A case study of China<U+0092>s commercial pork value chain
    Ном
  10. 10

    El sector cr̀nico de la Unin̤ Europea

    Нөхцлүүд:
    El sector cr̀nico de la Unin̤ Europea
    Ном
  11. 11

    Meat packaging materials

    Нөхцлүүд: Meat packaging materials
    Ном
  12. 12

    Growth & structure of meat animals

    Нөхцлүүд:
    Growth & structure of meat animals
    Ном
  13. 13

    Effects of deboning methods on chemical composition and some properties of beef and turkey meat

    Нөхцлүүд:
    Effects of deboning methods on chemical composition and some properties of beef and turkey meat
    Ном
  14. 14

    Carcass quality, meat traits and chemical composition of meat in ducks of paternal strains A44 and A55

    Нөхцлүүд:
    Carcass quality, meat traits and chemical composition of meat in ducks of paternal strains A44 and A55
    Ном
  15. 15

    Coloring Changes in Meat Products

    Нөхцлүүд:
    Coloring Changes in Meat Products
    Ном
  16. 16

    Colour characteristics of fresh pork

    Нөхцлүүд:
    Colour characteristics of fresh pork
    Ном
  17. 17

    Uso de Pediocin AcH en preservacin̤ de carnes

    Нөхцлүүд:
    Uso de Pediocin AcH en preservacin̤ de carnes
    Ном
  18. 18
  19. 19
  20. 20

    Technological, sensorial and nutritional meat quality traits from pig fed with conventional and unconventional diets

    Нөхцлүүд: “…Control de carnes…”
    Technological, sensorial and nutritional meat quality traits from pig fed with conventional and unconventional diets
    Ном