Gösterilen 1 - 10 sonuçlar arası kayıtlar. 15 sonuç. Aranan kelime '', Sorgu süresi: 0.01s Sonuçları Daraltın
  1. 1

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

    Baskı/Yayın Bilgisi 2021
    Tez

    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.

    Baskı/Yayın Bilgisi 2011
    Kitap

    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 Yazar: Concepcion, Tanya Valerie D.

    Baskı/Yayın Bilgisi 2011
    Tez

    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

    Yayımlandı Manila Times (2010)
    Makale

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

    Handbook of meat product technology Yazar: Ranken, Michael D.

    Baskı/Yayın Bilgisi 2000
    Kitap

    Handbook of meat product technology
  6. 6

    Las Piñas abattoir and agri-drop zone complex

    Baskı/Yayın Bilgisi 1988
    Tez

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

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

    Baskı/Yayın Bilgisi 1979
    Kitap

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

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

    Baskı/Yayın Bilgisi 1977
    Kitap

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

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

    Baskı/Yayın Bilgisi 1977
    Kitap

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

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

    Baskı/Yayın Bilgisi 1971
    Kitap

    Meat technology a practical textbook for student and butcher

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