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  1. 1021

    COMPARACIÓN DE DOS TIPOS DE SACRIFICIO Y DIFERENTES TIEMPOS DE MADURACIÓN SOBRE VARIABLES FÍSICO-QUÍMICAS Y MICROBIOLÓGICAS DE LA CARNE DE CUY (Cavia porcellus) by H. A. Jurado-Gámez, E. J. Cabrera-Lara, J. A. Salazar Salazar

    Published 2016-01-01
    “…La investigaciónse realizó en los laboratorios de la Universidad de Nariño y se utilizaron 24 animales:12 para cada método. Los animales ayunaron 12 h antes del sacrificio y las canalesse maduraron en refrigeración (2 a 4°C) durante 24 h. …”
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    Inventarisasi makanan tradisional dalam menunjang pengembangan wisata kuliner by Minta Harsana, Wika Rinawati, Afia Fauziah

    Published 2023-03-01
    Subjects: “…makanan tradisional, jenis sajian makanan, kaputan sleman…”
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    « Zoocène » technologique dans la science-fiction by Anne-Sophie Hillard

    Published 2020-12-01
    “…Challenging anthropomorphic paradigms, these two studied novels navigate hybrid beings and “tech-animals” populated liminal worlds, shifting the cards humanity has been dealt to play with in. …”
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    Contributions to derleme sözlüğü [compilation dictionary] from demirci dialect-2 (animals) by Cihan

    Published 2024-12-01
    “…Bu nedenle ilçe, köy, belde gibi daha küçük yerleşim yerlerinde halkın geçmişe dönük hafızasında yer alan ve Eski Türkçe dönemine kadar giden pek çok kelimenin hâlâ varlığını sürdürdüğü görülmektedir. …”
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