Search Results - "Sausages"

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  1. 1
    Desarrollo de un embutido con carne de cuy (Cavia porcellus Linnaeus), harina de habas (Vicia faba. L) y cultivo iniciador /

    Desarrollo de un embutido con carne de cuy (Cavia porcellus Linnaeus), harina de habas (Vicia faba. L) y cultivo iniciador / by Flores Mancheno, César Iván

    Published 2017
    Subjects: “…Sausages.…”
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  2. 2
    Use of antimicrobials in the formu-lation and as dipping solutions to control listeria monocytogenes in pork frankfurters

    Use of antimicrobials in the formu-lation and as dipping solutions to control listeria monocytogenes in pork frankfurters

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    Use of antimicrobials in the formu-lation and as dipping solutions to control listeria monocytogenes in pork frankfurters
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  3. 3
    Effect of vacuum packing method on the shelf life of capoeta umbla sausages

    Effect of vacuum packing method on the shelf life of capoeta umbla sausages

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    Effect of vacuum packing method on the shelf life of capoeta umbla sausages
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  4. 4
    Use of antimicrobial treatments and modified atmosphere to extend the shelf life of fresh sausages

    Use of antimicrobial treatments and modified atmosphere to extend the shelf life of fresh sausages

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    Use of antimicrobial treatments and modified atmosphere to extend the shelf life of fresh sausages
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  5. 5
    Design of a wastewater treatment plant for a meat processing industry in Cr̤doba Capital

    Design of a wastewater treatment plant for a meat processing industry in Cr̤doba Capital

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    Design of a wastewater treatment plant for a meat processing industry in Cr̤doba Capital
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  6. 6
    Manual de buenas prc̀ticas de manufactura y procedimiento operacional de sanitizacin̤ estǹdar para la industria empacadora no TIF (Tipo Inspeccin̤ Federal) de carnes fra̕s y embutidos

    Manual de buenas prc̀ticas de manufactura y procedimiento operacional de sanitizacin̤ estǹdar para la industria empacadora no TIF (Tipo Inspeccin̤ Federal) de carnes fra̕s y embut...

    Subjects:
    Manual de buenas prc̀ticas de manufactura y procedimiento operacional de sanitizacin̤ estǹdar para la industria empacadora no TIF (Tipo Inspeccin̤ Federal) de carnes fra̕s y embutidos
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  7. 7
    Estudio de las comunidades microbianas de embutidos fermentados ligeramente acidificados mediante tčnicas moleculares. Estandarizacin̤, seguridad y mejora tecnolg̤ica

    Estudio de las comunidades microbianas de embutidos fermentados ligeramente acidificados mediante tčnicas moleculares. Estandarizacin̤, seguridad y mejora tecnolg̤ica

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    Estudio de las comunidades microbianas de embutidos fermentados ligeramente acidificados mediante tčnicas moleculares. Estandarizacin̤, seguridad y mejora tecnolg̤ica
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