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131
Meat evaluation handbook
Meat evaluation handbook
National Live Stock and Meat Board | National Live Stock | 1977
132
Livestock and meat marketing
Livestock and meat marketing
McCoy, John H. | Avi Publishing Company | 1972
133
Training manual for meat cutting and merchandising
Training manual for meat cutting and merchandising
Fabbricante Thomas | The AVI publishing company | 1977
134
Training manual for meat cutting and merchandising
Training manual for meat cutting and merchandising
Fabbricante Thomas | The AVI publishing company | 1977
135
Training manual for meat cutting and merchandising
Training manual for meat cutting and merchandising
Fabbricante Thomas | The AVI publishing company | 1977
136
Training manual for meat cutting and merchandising
Training manual for meat cutting and merchandising
Fabbricante Thomas | The AVI publishing company | 1977
137
Training manual for meat cutting and merchandising
Training manual for meat cutting and merchandising
Fabbricante Thomas | The AVI publishing company | 1977
138
육계 사료 내 Bacteriophage의 첨가가 생산성, 영앵소 소화율, 혈액 특성, 도체 특성 및 분내 미생물 조성에 미치는 영향
육계 사료 내 Bacteriophage의 첨가가 생산성, 영앵소 소화율, 혈액 특성, 도체 특성 및 분내 미생물 조성에 미치는 영향
김승철 | 한국가금학회 | 2012
139
사료에 야콘 부산물을 첨가 급여한 유계의 생산성 및 닭다리육의 이화학적 특성에 미치는 영향
사료에 야콘 부산물을 첨가 급여한 유계의 생산성 및 닭다리육의 이화학적 특성에 미치는 영향
김영직 | 한국가금학회 | 2012
140
Microbial Transglutaminase Induced Cross-Iinking of a Selected Comminuted Muscle System, Processing Conditions for Physical Properties of Restructure
Microbial Transglutaminase Induced Cross-Iinking of a Selected Comminuted Muscle System, Processing Conditions for Physical Properties of Restructure
Eun Young Lee | Korean Society of Food Science and Technology | 2003
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