A carregar...

Código QR

Evaluation of bacteriological quality of beef carcasses in meat processing plant

Detalhes bibliográficos
Autor principal:	C Sethylekshmi
Formato:	Printed Book
Idioma:	Undetermined
Publicado em:	College of veterinary and animal sciences mannuthy 2003 Mannuthy

Registos relacionados

Evaluation of bacteriological quality of beef carcasses in meat processing plant
Por: Sethulekshmi C
Publicado em: (2003)

Evaluation of bacteriological quality of beef carcasses in meat processing plant
Por: C Sethulekshmi, et al.
Publicado em: (2003)

Evaluation of bacteriological quality of pork carcasses in a processing plant
Por: Shiny John
Publicado em: (2003)

Evaluation of bacteriological quality of pork carcasses in a processing plant
Por: E Nanu, et al.
Publicado em: (2003)

Evalution of bacteriological quality of park carcasses in a procecing plant
Por: Shing John
Publicado em: (2003)

Pig Carcass Evaluation
Por: G Harrington
Publicado em: (1958)

Beef against meat and eggs

Comparison of carcass characteristics and meat qualities of vigova and kuttanad ducks
Por: Nayar Renuka, et al.
Publicado em: (2013)

Evaluation of bacteriological quality of processed chicken
Por: Raji Rose Jacob
Publicado em: (2003)

Evaluation of bacteriological quality of processed chicken
Por: E Nanu, et al.
Publicado em: (2003)

Effect of Acetic acid and Propionic Acid on Bacteriological Quality of Beef
Por: Latha C
Publicado em: (1993)

Effect of acetic acid and propionic acid on bacteriological quality of beef
Por: Latha C
Publicado em: (1993)

Effect of acetic acid and propionic acid on bacteriological quality of beef
Por: C Latha, et al.
Publicado em: (1993)

Poultry meat processing and quality
Por: G C Mead
Publicado em: (2004)

Pultry meat processing and quality
Por: Mead G C
Publicado em: (2004)

Poultry meat processing and quality
Por: G C Mead
Publicado em: (2004)

EFFECT OF HOUSING SYSTEMS ON GROWTH RATE, CARCASS TRAITS AND MEAT QUALITY OF RABBITS
Por: AMALU SABU 17 MVM 013

Meat processing: Improving quality
Por: John Kerry, et al.
Publicado em: (2002)

Identification of Bacterial Critical Points and Antibacterial Effect of Lactic acid on Beef Carcass
Por: Rajeev K
Publicado em: (1994)

Identification of bacterial critical points and antibacterial effect of lactic acid on beef carcass
Por: K Rajeev, et al.
Publicado em: (1994)

Evaluation of Hygienic Quality of Market Meat
Por: Kuttinarayanan P
Publicado em: (1981)

Evaluation of hygienic quality of market meat
Por: M Soman, et al.
Publicado em: (1981)

Nutritive evaluation of Carcass Meal for growth and Carcass Characteristics in large White Yorkshire Pigs
Por: Mary Sinthya V
Publicado em: (1998)

Nutritive evaluation of carcass meal for growth and carcass characteristics in larg white yorkshire pigs
Por: V Mariesinthiya
Publicado em: (1998)

Nutritive evaluation of carcass meal for growth and carcass charecteristics in large wite yorkshire pigs
Por: Marie sinthiya, et al.
Publicado em: (1998)

Handbook of meat and meat processing
Por: Hui, Y.H.; ed
Publicado em: (2012)

Processed Meats
Por: A M Pearson, et al.
Publicado em: (2003)

Processed meats
Por: Pearson,A M
Publicado em: (1997)

Processed meats
Por: A M Person, et al.

Processed Meats
Por: Pearson, A.M
Publicado em: (1996)

Processed Meats
Por: Kramlich, A.M
Publicado em: (1973)

Processed meats
Por: Kramlich. W E

Processed meats
Por: A.M.Pearson and Gillert
Publicado em: (1996)

Processed Meats
Por: Pearson, A M
Publicado em: (2020)

Effect Of Electrical Stimulation On Beef Quality
Por: Sunil M
Publicado em: (1993)

Effexct of electrical stumulation on beef quality
Por: M Sunil
Publicado em: (1993)

Effect of electrical stimulation on beef quality
Por: M Sunil, et al.
Publicado em: (1993)

Meat and meat foods: processing and preservation from meat plant to consumer
Por: Lloyd B Jensen
Publicado em: (1949)

Formulation and quality evaluation of chicken meat balls
Por: Rejikumar T P
Publicado em: (1991)

Formulation and quality evaluation of chicken meat balls
Por: T P Reji kumar
Publicado em: (1991)