商品件数:3 1件~3件 (1ページ中 1ページめ)
U.S. Army Medical Correspondence Course: Red Meats - Terminology, Beef Introduction, Inspection of Carcass, Cuts, Roasts, Steaks, Fat, Pork and Loin Roasts, Cured, Smoked, Sausage
著者:Progressive Management
出版社: Progressive Management
発売日: 2015年05月18日
What is the major muscle of a rib eye steak? What is the landmark for separation of the forequarter from the hindquarter? What is the "packinghouse" term for the diaphragm? If you cannot answer thes……続きを見る
価格:742円
U.S. Army Medical Correspondence Course: Preservation of Foods, Microbiology, Food Spoilage, Microbial Growth, Chemical and Thermal Preservation, Additives, Canning, Meat, Fruits and Vegetables
著者:Progressive Management
出版社: Progressive Management
発売日: 2015年05月18日
How do bacteria reproduce? Does the bacterial cell contain a nucleus? What are the shapes of bacteria? If you cannot answer these questions now, you should be able to when you have completed this su……続きを見る
価格:742円
U.S. Army Medical Correspondence Course: Food Deterioration - Detection, Major Causes, Meat, Seafood, Dairy Products, Eggs, Milk, Fruits and Vegetables, Health Hazards
著者:Progressive Management
出版社: Progressive Management
発売日: 2015年05月18日
Foods undergo deterioration of varying degrees in their sensory characteristics, nutritional value, safety, and aesthetic appeal. Most foods, from the time they are harvested, slaughtered, or manufa……続きを見る
価格:954円

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