Similar Items: Post mortem Management and Microbiological Presence as Quality Factors along the Beef Value Chain in Colombia
- Post mortem Management and Microbiological Presence as Quality Factors along the Beef Value Chain in Colombia
- Evaluation of Plantain Peel Flour (Musa paradisiaca (L.) AAB cv. Curare enano) as a Sustainable Source of Dietary Fiber in the Elaboration of Cooked Pork and Beef Sausages
- Efectos de la exposición de luz ultravioleta (UVC) y ácido acético en la carga microbiana y cambios fisicoquímicos en carne de res
- Diagnóstico de calidad bacteriológica en zonas seleccionadas de los márgenes del Lago de Yojoa
- Evaluación de las propiedades antimicrobianas de PronTech® (alquil dimetil bencil amonio clorado) y ácido láctico en canales y carne fresca de res y cerdo
- Optimización en la desinfección de canales porcinas de la Planta de Cárnicos de Zamorano
Author: Noguera, Amanda
- Post mortem Management and Microbiological Presence as Quality Factors along the Beef Value Chain in Colombia
- The Impact of Management Practices on Pre-Mortem Meat Quality along the Colombian Cattle Value Chain
- The Impact of Management Practices on Pre-Mortem Meat Quality along the Colombian Cattle Value Chain
- Post mortem Management and Microbiological Presence as Quality Factors along the Beef Value Chain in Colombia
Author: Quiñones, Stefanny
- Post mortem Management and Microbiological Presence as Quality Factors along the Beef Value Chain in Colombia
- The Impact of Management Practices on Pre-Mortem Meat Quality along the Colombian Cattle Value Chain
- The Impact of Management Practices on Pre-Mortem Meat Quality along the Colombian Cattle Value Chain
- Post mortem Management and Microbiological Presence as Quality Factors along the Beef Value Chain in Colombia