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  1. 1

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

    Izdano 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.

    Izdano 2011
    Knjiga

    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 od Concepcion, Tanya Valerie D.

    Izdano 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

    izdano v 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 od Ranken, Michael D.

    Izdano 2000
    Knjiga

    Handbook of meat product technology
  6. 6

    Las Piñas abattoir and agri-drop zone complex

    Izdano 1988
    Thesis

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

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

    Izdano 1979
    Knjiga

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

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

    Izdano 1977
    Knjiga

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

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

    Izdano 1977
    Knjiga

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

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

    Izdano 1971
    Knjiga

    Meat technology a practical textbook for student and butcher

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