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1. |
Factores asociados al proceso de calidad industrial /
by Ávila, Horacio
Publication:
. p. 20-23 :
28 x 20 cm.
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2. |
El valor R, el pH y la capacidad de retención del agua como predictores de la terneza de la carne en reses bovinas con y sin electroestimulación.
by Zamorano, José M.
Publication:
. p. 37-46 :
28 x 20 cm.
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3. |
Criadero y frigorífico Ruybal S.R.L./
by Ybalo, Carolina V.
Publication:
Rosario (AG) : s.n., 2005
. [247 ] p. :
30 x 21 cm.
Date:2005
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4. |
Prevención del síndrome urémico hemolítico /
by Viviant, Viviana
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. 54-55 p :
28 x 20 cm.
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5. |
Carne vacuna y soja : una mirada desde la nutrición /
by Viviant, Viviana
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. p. 18-21 :
28 x 20 cm.
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6. |
Aplicación de cultivos bioprotectores en medias reses, recortes vacunos y porcinos /
by Vignolo, Graciela
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. p. 47-51 :
28 x 20 cm.
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7. |
Cerdos para carne /
by Vieites, Carlos M.
Publication:
Buenos Aires (AG): Hemisferio Sur, 1986
. vii-viii, 111 p. :
26 x 18 cm.
Date:1986
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8. |
Caracterización del aceite extraído del tejido adiposo de rana toro (rana catesbeiana shaw) /
by Vieira Martins Pinto, Jessica
Publication:
. p. 42-45 :
28 x 21 cm.
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9. |
La protección antioxidante del extracto de romero /
by Vasan, Srini
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. p. 12-16 :
28 x 20 cm.
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10. |
Vigilancia epidemiológica : importancia de la detección en faena de la tuberculosis bovina /
by Torres, Pedro M.
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. 48-52 p :
28 x 20 cm.
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11. |
Exposición del consumidor a los residuos de drogas veterinarias en alimentos /
by Suárez Fernández, A
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. p. 38-40 :
28 x 21 cm.
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12. |
Carnes no tradicionales /
by Solari, Eduardo
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. p. 14-16 :
28 x 20 cm.
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13. |
Carne Kosher en la Argentina :
by Selhi, Myriam
Publication:
. p. 32-33 :
28 x 20 cm.
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14. |
La importancia del bienestar animal /
by Ponce del Valle, Mónica
Publication:
. p. 8-10 :
28 x 20 cm.
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15. |
Una opción rica y lucrativa : producción de carne de conejo /
by Pol, Juan J.
Publication:
. p. 18-23 :
28 x 20 cm.
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16. |
El curado /
by Möhler, Klement
Publication:
Zaragoza (SP) : Acribia,
. 116 p. :
21 x 13 cm.
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17. |
El ahumado /
by Möhler, Klement
Publication:
Zaragoza (SP) : Acribia,
. v-vii, 74 p. :
21 x 13 cm.
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18. |
Elaboración de jamón curado
by Méndez, Claudio
Publication:
. p. 42-51 :
28 x 20 cm.
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19. |
Envasado de carne ovina : una alternativa para la producción ovina de cara al consumidor /
by La Torraca, A.
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. p. 49-53 :
28 x 20 cm.
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20. |
Elaboración de un suplemento dietario a partir de subproductos de industria cárnica
by Gympel, Sandra Elisabeth
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. p. 74-81
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21. |
Manual de laboratorio de la industria cárnica /
by Gianfelici, María Teresa
Publication:
Buenos Aires (AG) : INTI, | CITSAFE,
. 69 p. ;
29 x 21 cm.
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22. |
Ventajas de la carne producida en sistemas pastoriles /
by García, Pilar Teresa
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. 36-39 p :
28 x 20 cm.
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23. |
Determinación de nitritos y nitratos en productos cárnicos por HPLC de par iónico /
by Flores, Enrique Fabián
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. p. 46-53 :
28 x 21 cm.
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24. |
Agregado de valor a productos de baja rotación comercial: bondiola. carré, relleno /
by Díaz Vélez, María Florencia
Publication:
Rosario (AG) : s. n., 2003
. 109 p. :
30 x 21 cm.
Date:2003
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25. |
Rendimiento de res /
by Di Marco, Oscar N.
Publication:
. 26-30 p :
28 x 20 cm.
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26. |
Sistema HACCP en la elaboración de menudencias vacunas congeladas /
by D'Andrea, Carlos L.
Publication:
. p. 50-54 :
28 x 20 cm.
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27. |
Valor nutritivo de la carne de pescado /
by Coppes Petricorena, Zulema
Publication:
. p. 18-24 :
28 x 20 cm.
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28. |
Influencia del envasado en la flora cárnica
by Coll Cárdenas, Fernanda
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. p. 50-54
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29. |
Transglutaminasa, una innovación tecnológica /
by Clark, Beatriz
Publication:
. p. 18-21 :
28 x 20 cm.
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30. |
Fosfatos en la industria cárnica
by Cardona Velázquez, Carlos
Publication:
. p. 64-68
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