نتایج جستجو برای: slaughter and pre
تعداد نتایج: 16861705 فیلتر نتایج به سال:
AIMS The aim of this research was to examine the effects of preslaughter washing, pre-evisceration washing, final carcass washing and chilling on final carcass quality and to evaluate these operations as possible critical control points (CCPs) within a pork slaughter hazard analysis and critical control point (HACCP) system. METHODS AND RESULTS This study estimated bacterial numbers (total vi...
in the area of vocabulary teaching and learning although much research has been done, only some of it has led to effective techniques of vocabulary teaching and many language learners still have problem learning vocabulary. the urge behind this study was to investigate three methods of teaching words. the first one was teaching words in context based on a traditional method of teaching that is,...
Vaccination of pigs reduces Salmonella Typhimurium numbers in a model mimicking pre-slaughter stress
Cannon et al. (1995) describe pork “quality” as being associated with such characteristics as freshness, wholesomeness, grade, color (appearance), eating satisfaction and processing attributes (functionality). Grandin (1994) reported that ultimate pork quality is the responsibility given 50% to the producer and 50% to the packer. The producer is responsible for selection of swine genotypes that...
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