Pages that link to "Item:Q3152073"
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The following pages link to (Q3152073):
Displayed 14 items.
- Modification of the transcript of the NUTRITION FOR IMPROVING THE INTRAMUSCULAR GRASE OF THE CURATED JAMON (PIGOMIC) (Q3152074) (← links)
- E!9590 (GENOLE) — GENETIC AND TECHNOLOGICAL ADVANCES FOR THE IMPROVEMENT AND CONTROL OF OLEIC ACID DEPOSITION IN CURED IBERIAN PIG HAMS (Q3159674) (← links)
- TECHNOLOGICAL ADVANCES TO IMPROVE THE SENSORY QUALITY OF IBERIAN PRODUCTS OF LONG MATURATION (Q3163425) (← links)
- NEW COOLING SYSTEMS TO IMPROVE CARNISATION OF PIG CARCASSES (Q3168741) (← links)
- ELIMINATION OF THE ADDITION OF NITRITES IN THE MANUFACTURE OF COOKED MEAT PRODUCTS (2/2) (Q3170708) (← links)
- STRATEGIES TO MINIMISE THE EFFECT OF HEAT STRESS IN FARM ON THE QUALITY OF FRESH FAT PIG HAM (Q3171218) (← links)
- DEVELOPMENT OF NEW ADDITIVES OF NATURAL ORIGIN FOR THE PRODUCTION OF IBERIAN SAUSAGES (Q3173844) (← links)
- DEVELOPMENT OF NEW FREEZING PROCESSES FOR THE PRESERVATION OF MEAT BLOCKS (Q3176083) (← links)
- DESIGN OF NEW PACKAGING SYSTEMS WITH A LOW-CO2 ATMOSPHERE FOR THE CONSERVATION OF FRESH MEAT (Q3176830) (← links)
- ADVANCED CHARACTERISATION TOOLS FOR COOKED SAUSAGE QUALITY CONTROL (Q3176834) (← links)
- DEVELOPMENT OF MAGNETIC INDUCTION TECHNOLOGY FOR DETERMINING THE QUALITY OF THE IBERIAN PIG CARCASE (Q3178964) (← links)
- STUDY OF NUTRIGENETICS APPLIED TO IBERIAN PIG (Q3180180) (← links)
- EFFECT OF THE EARLY ACTION ON THE PIGLET ON ITS VITALITY AND THE HOMOGENEITY OF THE CARCASS (2/2) (Q3180826) (← links)
- ENABLING A NEW MANUFACTURING MODEL AND INTEGRATION OF THE AGRI-FOOD VALUE CHAIN HIGHLY FLEXIBLE, EFFICIENT, SUSTAINABLE AND RAPID REACTION TO MARKET CHANGES THROUGH DIGITAL TECHNOLOGIES. (Q3206397) (← links)