APLICACIÓN DE PRINCIPIOS HACCP EN EL SACRIFICO Y BENEFICIO DE POLLOS.
- Published in:
- Biotecnología en el Sector Agropecuario y Agroindustrial, 2007, v. 5, n. 2, p. 9
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- Publication type:
- Article
Works matching DE "QUALITY of poultry products"
Results: 21
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Analysis of microbiological and chemical quality of poultry meat in the vicinity of the Mbeubeuss landfill in Malika (Senegal).
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- Tropical Animal Health & Production, 2011, v. 43, n. 5, p. 983, doi. 10.1007/s11250-011-9795-3
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- Article
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FERMENTO KSILANAZĖS IR PREBIOTIKŲ FRUKTOOLIGOSACHARIDŲ ĮTAKA VIŠČIUKŲ BROILERIŲ PRODUKTYVUMUI.
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- Veterinarija ir Zootechnika, 2009, v. 45, n. 67, p. 54
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- Article
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Antibiotics in Canadian poultry productions and anticipated alternatives.
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- Frontiers in Microbiology, 2014, v. 5, p. 1, doi. 10.3389/fmicb.2014.00282
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- Article
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Isolation and characterization of an H10N7 avian influenza virus from poultry carcasses smuggled from China into Italy.
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- Avian Pathology, 2006, v. 35, n. 5, p. 400, doi. 10.1080/03079450600920992
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- Article
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Detection of antibiotic residues in stored poultry products.
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- Iraqi Journal of Veterinary Sciences, 2009, v. 23, n. 3, p. 45
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- Article
7
EFFICIENCY OF CAROTINE-CHLOROPHYLLIC COMPLEXES USE IN A-HYPOVITAMINOSIS OF POULTRY.
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- Research Results in Pharmacology, 2017, v. 3, n. 1, p. 105, doi. 10.18413/2500-235X-2017-3-1-105-113
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- Article
8
Quantity and quality of poultry products depending on birds' rearing system.
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- Journal of Animal Science Biology & Bioeconomy, 2017, v. 35, n. 3, p. 57, doi. 10.24326/jasbb.2017.3.6
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- Article
9
Meat of Guinea fowl. II. Influence of the fattening period on main technological properties of Guinea fowl meat (Numida meleagris) – a local population in Bulgaria.
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- Bulgarian Journal of Animal Husbandry / Životnov Dni Nauki, 2021, v. 58, n. 3, p. 32
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10
II. REGULATION OF PRODUCT CHARACTERISTICS.
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- Journal of Marketing, 1958, v. 22, n. 3, p. 340
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- Article
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UNITED STATES FOOD LAW UPDATE: INITIAL FOOD SAFETY RESTRUCTURING EFFORTS, POULTRY PRODUCTION CONTRACT REFORMS AND GENETICALLY ENGINEERED RICE LITIGATION.
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- Journal of Food Law & Policy, 2010, v. 6, n. 1, p. 103
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- Article
12
Avoid those chicken salad lettuce wraps.
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- Canadian Medical Association Journal (CMAJ), 2013, v. 185, n. 4, p. E191
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- Article
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Aprovechamiento de residuos agroindustriales para mejorar la calidad sensorial y nutricional de productos avícolas.
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- Producción Más Limpia, 2011, v. 6, n. 1, p. 108
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- Article
14
Characterization of antimicrobial resistance in Salmonella enterica strains isolated from Brazilian poultry production.
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- Antonie van Leeuwenhoek, 2015, v. 108, n. 5, p. 1227, doi. 10.1007/s10482-015-0577-1
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- Article
15
Study of Quality and Traceability Markers in Poultry Slaughter.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2010, v. 67, n. 2, p. 146, doi. 10.15835/buasvmcn-agr:5039
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16
Study Regarding Salmonella spp. as a Biomarker of Quality and Traceability on Poultry Department.
- Published in:
- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2010, v. 67, n. 2, p. 156, doi. 10.15835/buasvmcn-agr:5038
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- Article
17
INFLUENCE OF SALMONELLA INFECTION IN CHICKENS ON THE OUTCOME OF CAMPYLOBACTERIOSIS IN EXPERIMENTAL CONDITIONS.
- Published in:
- Acta Veterinaria, 2011, v. 61, n. 1, p. 57, doi. 10.2298/AVB1101057S
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18
Diseño e implementación del Sistema HACCP para la línea de pechuga desmechada enlatada.
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- Revista Lasallista de Investigación, 2007, v. 4, n. 1, p. 27
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- Article
19
Analyze the Chosen Production Criteria of Carrier Pigeons.
- Published in:
- Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii, 2016, v. 49, n. 2, p. 145
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- Article
20
Effect of Thymus Serpyllum and Ocimum Basilicum Essential Oils on the Shelf-Life of Chicken's Meat during Refrigerated Storage.
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- Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii, 2016, v. 49, n. 1, p. 103
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- Article
21
Effects of dietary enrichment with n –3 fatty acids on the quality of raw and processed breast meat of high and low growth rate chickens.
- Published in:
- British Poultry Science, 2013, v. 54, n. 2, p. 190, doi. 10.1080/00071668.2013.775695
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- Article