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  1. 1

    Process optimization of spray-dried whole porcine blood powder using response surface methodology central composite design (RSM-CCD) par Sapuay, Arlyn Gail M.

    Publié 2021
    Thèse

    Process optimization of spray-dried whole porcine blood powder using response surface methodology central composite design (RSM-CCD)
  2. 2

    Animal slaughter and handling of meat.

    Publié 2011
    Livre

    Animal slaughter and handling of meat.
  3. 3

    Spatial implications of the local meat industry to the siting of the abattoirs a case study of Laoag City par Concepcion, Tanya Valerie D.

    Publié 2011
    Thèse

    Spatial implications of the local meat industry to the siting of the abattoirs a case study of Laoag City
  4. 4

    Addressing the current situation affecting LGU operated slaughterhouses through the adoption of good hygienic slaughtering practices

    Publié dans Manila Times (2010)
    Article

    Addressing the current situation affecting LGU operated slaughterhouses through the adoption of good hygienic slaughtering practices
  5. 5

    Handbook of meat product technology par Ranken, Michael D.

    Publié 2000
    Livre

    Handbook of meat product technology
  6. 6

    Las Piñas abattoir and agri-drop zone complex

    Publié 1988
    Thèse

    Las Piñas abattoir and agri-drop zone complex
  7. 7

    Guidelines on meat hygiene, inspection and preservation, and meat inspection regulations.

    Publié 1979
    Livre

    Guidelines on meat hygiene, inspection and preservation, and meat inspection regulations.
  8. 8

    Guidelines on meat hygiene, inspection and preservation and meat inspection regulations.

    Publié 1977
    Livre

    Guidelines on meat hygiene, inspection and preservation and meat inspection regulations.
  9. 9

    Guidelines on meat hygiene, inspection and preservation and meat inspection regulations.

    Publié 1977
    Livre

    Guidelines on meat hygiene, inspection and preservation and meat inspection regulations.
  10. 10

    Meat technology a practical textbook for student and butcher par Gerrard, Frank

    Publié 1971
    Livre

    Meat technology a practical textbook for student and butcher

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