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Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.12104/25384
Title: EVALUACION DE LAS CARACTERISTICAS TECNOLOGICAS (pH, COLOR Y MARMOLEO) DE CALIDAD DE LA CARNE DE CERDO CON RELACION A TRES DIFERENTES SISTEMAS DE SACRIFICIO
Author: Guzman Ruiz Juan Carlos, Sanchez Gonzalez Elvia
Advisor/Thesis Advisor: Galindo Garcia Jorge
Publisher: Biblioteca Digital wdg.biblio
Universidad de Guadalajara
URI: http://hdl.handle.net/20.500.12104/25384
http://wdg.biblio.udg.mx
metadata.dc.degree.name: LICENCIATURA EN MEDICINA VETERINARIA ZOOTECNISTA
Appears in Collections:CUCBA

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