Search Results - "Meat"

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  1. 1
    Estandarización de las metodologías para evaluar la calidad del producto (animal vivo, canal, carne y grasa) en los rumiantes /

    Estandarización de las metodologías para evaluar la calidad del producto (animal vivo, canal, carne y grasa) en los rumiantes /

    Published 2005
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  2. 2
    [Meat science information]

    [Meat science information]

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    [Meat science information]
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  3. 3
    Nutritional factors modifying pork quality

    Nutritional factors modifying pork quality

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    Nutritional factors modifying pork quality
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  4. 4
    Quality of processed pork , influence of RN genotype and processing conditions

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

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    Quality of processed pork , influence of RN genotype and processing conditions
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  5. 5
    A case study of China<U+0092>s commercial pork value chain

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

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    A case study of China<U+0092>s commercial pork value chain
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  6. 6
    Meat packaging materials

    Meat packaging materials

    Subjects: Meat packaging materials
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  7. 7
    Effects of deboning methods on chemical composition and some properties of beef and turkey meat

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

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    Effects of deboning methods on chemical composition and some properties of beef and turkey meat
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  8. 8
    Carcass quality, meat traits and chemical composition of meat in ducks of paternal strains A44 and A55

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

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    Carcass quality, meat traits and chemical composition of meat in ducks of paternal strains A44 and A55
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  9. 9
    Colour characteristics of fresh pork

    Colour characteristics of fresh pork

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    Colour characteristics of fresh pork
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  10. 10
    Uso de Pediocin AcH en preservacin̤ de carnes

    Uso de Pediocin AcH en preservacin̤ de carnes

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    Uso de Pediocin AcH en preservacin̤ de carnes
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  11. 11
    Influencia de la suplementacin̤ de antioxidantes y de la administracin̤ de enrofloxacina en la seguridad y la calidad de la carne de ave

    Influencia de la suplementacin̤ de antioxidantes y de la administracin̤ de enrofloxacina en la seguridad y la calidad de la carne de ave

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    Influencia de la suplementacin̤ de antioxidantes y de la administracin̤ de enrofloxacina en la seguridad y la calidad de la carne de ave
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  12. 12
    Estudios sobre el sector agroalimentario. Componente B , redes agroalimentarias. Tramas B-1 las tramas de carnes bovinas en Argentina

    Estudios sobre el sector agroalimentario. Componente B , redes agroalimentarias. Tramas B-1 las tramas de carnes bovinas en Argentina

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    Estudios sobre el sector agroalimentario. Componente B , redes agroalimentarias. Tramas B-1 las tramas de carnes bovinas en Argentina
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  13. 13
    Guía fácil para el manejo de la carne /

    Guía fácil para el manejo de la carne / by López Camacho, Vicenta

    Published 2019
    Subjects: “…Meat cutting.…”
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  14. 14
    Microbiological investigations on some of the commercial frozen meat in Izmir (Turkey)

    Microbiological investigations on some of the commercial frozen meat in Izmir (Turkey)

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    Microbiological investigations on some of the commercial frozen meat in Izmir (Turkey)
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  15. 15
    Análisis funcional y microbiológico de derivados lácteos y cárnicos /

    Análisis funcional y microbiológico de derivados lácteos y cárnicos / by Rodríguez Andrade, Ruth, Góngora Marín, Paula Alejandra, Amado Agudelo, Natalia, Santamaría Gaona, Juan Pablo, Cerquera Gómez, Pedro Pablo

    Published 2020
    Subjects:
    Digitalia Hispánica
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  16. 16
    Panorama mundial sobre carne vacuna 2003 - 2004

    Panorama mundial sobre carne vacuna 2003 - 2004 by Colina, Juan Manuel de la

    Published 2009
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  17. 17
    Tecnología de mataderos

    Tecnología de mataderos by López Vázquez, Rafael, Casp Vanaclocha, Ana

    Published 2004
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  18. 18
    Procesamiento de carnes y embutidos , elaboracin̤, estandarizacin̤, control de calidad

    Procesamiento de carnes y embutidos , elaboracin̤, estandarizacin̤, control de calidad

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    Procesamiento de carnes y embutidos , elaboracin̤, estandarizacin̤, control de calidad
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  19. 19
    Higiene e inspección de carnes Volumen II /

    Higiene e inspección de carnes Volumen II / by Moreno García, Benito

    Published 2003
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  20. 20
    Industria Cr̀nica

    Industria Cr̀nica

    Subjects:
    Industria Cr̀nica
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