"Meat organic production" trang 1 - tải miễn phí từ tailieunhanh
Lecture Meat science and Meat processing - Chapter 1: Meat production and consumption (Dr. Thien Trung Le)

Lecture Meat science and Meat processing - Chapter 1: Meat production and consumption (Dr. Thien Trung Le)
20    28    2
Lecture Meat science and Meat processing - Chapter 2: The Chemical Composition and Structure of Meat (Dr. Thien Trung Le)

Lecture Meat science and Meat processing - Chapter 2: The Chemical Composition and Structure of Meat (Dr. Thien Trung Le)
28    55    4
Quality and acceptability of restructured spent hen meat nuggets prepared from spent hen meat emulsion and ground spent hen meat batter

Quality and acceptability of restructured spent hen meat nuggets prepared from spent hen meat emulsion and ground spent hen meat batter
6    76    0
.Meat refrigeration

.Meat refrigeration
345    105    1
Meat refrigeration

Meat refrigeration
345    73    0
Lecture Meat science and Meat processing - Chapter 3: The Slaughter of Animals (Dr. Thien Trung Le)

Lecture Meat science and Meat processing - Chapter 3: The Slaughter of Animals (Dr. Thien Trung Le)
46    34    4
Novel method for distinguishing the fresh meat and the meat treated by KNO3 by using automatic measurement of bioimpedance analysis

Novel method for distinguishing the fresh meat and the meat treated by KNO3 by using automatic measurement of bioimpedance analysis
9    39    1
Meat processing improving quality

Meat processing improving quality
475    121    3
Meat processing

Meat processing
475    62    0
Enterotoxigenecity and typing of clostridium perfringens isolated from raw meat, meat products and water samples in Kashmir, India

Enterotoxigenecity and typing of clostridium perfringens isolated from raw meat, meat products and water samples in Kashmir, India
10    94    1
Ebook Storey's guide to raising meat goats: Part 2

Ebook Storey's guide to raising meat goats: Part 2
343    1    1
Ebook Camel meat and meat products: Part 1

Ebook Camel meat and meat products: Part 1
123    1    1
Ebook Gracey's meat hygiene (11/E): Part 2

Ebook Gracey's meat hygiene (11/E): Part 2
172    1    1
Ebook Encyclopedia of meat sciences (Vol 2 - 2/E): Part 2

Ebook Encyclopedia of meat sciences (Vol 2 - 2/E): Part 2
243    20    1
Optimization of drying the semi-dried lamb meat product (jerky)

Optimization of drying the semi-dried lamb meat product (jerky)
9    93    0
Effect of green coriander leaves (Coriandrum sativum) and Sodium Bicarbonate on deodorization of goat rumen meat

Effect of green coriander leaves (Coriandrum sativum) and Sodium Bicarbonate on deodorization of goat rumen meat
5    90    0
Effect of drying methods on value added duck meat balls

Effect of drying methods on value added duck meat balls
6    99    0
Storage quality and acceptability of turkey meat pickle at room temperature (32 ± 5ºC)

Storage quality and acceptability of turkey meat pickle at room temperature (32 ± 5ºC)
7    70    1
Comparative microbial load assessment of meat, contact surfaces and water samples in retail chevon meat shops and abattoirs of Kolkata, W.B, India

Comparative microbial load assessment of meat, contact surfaces and water samples in retail chevon meat shops and abattoirs of Kolkata, W.B, India
7    86    1
Isolation, identification and detection of staphylococcus aureus in raw chicken and frozen chicken meat products in Ludhiana, India by standard isolation techniques and PCR assay

Isolation, identification and detection of staphylococcus aureus in raw chicken and frozen chicken meat products in Ludhiana, India by standard isolation techniques and PCR assay
7    81    1