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  1. 1

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

    Gepubliceerd in 2021
    Thesis

    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.

    Gepubliceerd in 2011
    Boek

    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 door Concepcion, Tanya Valerie D.

    Gepubliceerd in 2011
    Thesis

    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

    Gepubliceerd in Manila Times (2010)
    Artikel

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

    Handbook of meat product technology door Ranken, Michael D.

    Gepubliceerd in 2000
    Boek

    Handbook of meat product technology
  6. 6

    Las Piñas abattoir and agri-drop zone complex

    Gepubliceerd in 1988
    Thesis

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

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

    Gepubliceerd in 1979
    Boek

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

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

    Gepubliceerd in 1977
    Boek

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

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

    Gepubliceerd in 1977
    Boek

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

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

    Gepubliceerd in 1971
    Boek

    Meat technology a practical textbook for student and butcher

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