AT134C-1 Tecnología de la Carne

Re (1): Propuesta fin de curso 29 Nov 201929/11/19 at 12:512019-11-29 12:51:29

Amaro Benavente M.
Propuesta fin de curso 29 Nov 201929/11/19 at 12:482019-11-29 12:48:29

Hugo Nuñez K.
Re (2): Cierre curso 28 Nov 201928/11/19 at 21:242019-11-28 21:24:28

José Cornejo E.
Re (1): Cierre curso 28 Nov 201928/11/19 at 11:522019-11-28 11:52:28

Bárbara Rojas
Cierre curso 28 Nov 201928/11/19 at 11:242019-11-28 11:24:28

Hugo Nuñez K.
Re (2): Cierre de semestre 26 Nov 201926/11/19 at 12:402019-11-26 12:40:26

Amaro Benavente M.
Re (1): Cierre de semestre 26 Nov 201926/11/19 at 12:012019-11-26 12:01:26

José Cornejo E.
Cierre de semestre 26 Nov 201926/11/19 at 11:432019-11-26 11:43:26

Bárbara Rojas
2da Prueba Parcial 15 Oct 201915/10/19 at 16:262019-10-15 16:26:15

Hugo Nuñez K.
S4-Inoculation with a terroir selected Debaryomyces hansenii strain changes physico-chemical charact 14 Oct 201914/10/19 at 15:112019-10-14 15:11:14

Hugo Nuñez K.
S3-Genetic variation in colour stability traits of lamb cuts under two packaging systems.pdf 14 Oct 201914/10/19 at 15:102019-10-14 15:10:14

Hugo Nuñez K.
S2-Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-p 14 Oct 201914/10/19 at 15:102019-10-14 15:10:14

Hugo Nuñez K.
S1-Cattle production practices and the incidence of dark cutting beef.pdf 14 Oct 201914/10/19 at 15:102019-10-14 15:10:14

Hugo Nuñez K.
cap08a-Fab de cecinas.pdf 14 Oct 201914/10/19 at 15:022019-10-14 15:02:14

Hugo Nuñez K.
c07c-prod curados sin adicion directa de nitritos.pdf 14 Oct 201914/10/19 at 15:002019-10-14 15:00:14

Hugo Nuñez K.
c07c-05ja-comp cancerigenos.pdf 14 Oct 201914/10/19 at 14:552019-10-14 14:55:14

Hugo Nuñez K.
cap07c-salado-curado-ahumado.pdf 14 Oct 201914/10/19 at 14:492019-10-14 14:49:14

Hugo Nuñez K.
c07b-carne MAP.pdf 2 Oct 201902/10/19 at 11:532019-10-02 11:53:02

Hugo Nuñez K.
cap07b-envasado al vacio.pdf 2 Oct 201902/10/19 at 11:432019-10-02 11:43:02

Hugo Nuñez K.
c07a-05so-enfriado y cong.pdf 2 Oct 201902/10/19 at 11:412019-10-02 11:41:02

Hugo Nuñez K.
cap07a-frio.pdf 2 Oct 201902/10/19 at 11:302019-10-02 11:30:02

Hugo Nuñez K.
cap06a-trat term.pdf 2 Oct 201902/10/19 at 11:212019-10-02 11:21:02

Hugo Nuñez K.
Re (1): Prueba 2 27 Sep 201927/09/19 at 12:372019-09-27 12:37:27

José Cornejo E.
Prueba 2 23 Sep 201923/09/19 at 17:292019-09-23 17:29:23

Bárbara Rojas
c06-Cts de la carne y consumidor.pdf 12 Sep 201912/09/19 at 16:492019-09-12 16:49:12

Hugo Nuñez K.

U-Cursos ::

AT134C-1 Tecnología de la Carne 2019, Segundo Semestre

Tecnología de la Carne

AT134C-1 - Segundo Semestre 2019

Historial

Re (1): Propuesta fin de curso 29 Nov 201929/11/19 at 12:512019-11-29 12:51:29

Amaro Benavente M.

Propuesta fin de curso 29 Nov 201929/11/19 at 12:482019-11-29 12:48:29

Hugo Nuñez K.

Re (2): Cierre curso 28 Nov 201928/11/19 at 21:242019-11-28 21:24:28

José Cornejo E.

Re (1): Cierre curso 28 Nov 201928/11/19 at 11:522019-11-28 11:52:28

Bárbara Rojas

Cierre curso 28 Nov 201928/11/19 at 11:242019-11-28 11:24:28

Hugo Nuñez K.

Re (2): Cierre de semestre 26 Nov 201926/11/19 at 12:402019-11-26 12:40:26

Amaro Benavente M.

Re (1): Cierre de semestre 26 Nov 201926/11/19 at 12:012019-11-26 12:01:26

José Cornejo E.

Cierre de semestre 26 Nov 201926/11/19 at 11:432019-11-26 11:43:26

Bárbara Rojas

2da Prueba Parcial 15 Oct 201915/10/19 at 16:262019-10-15 16:26:15

Hugo Nuñez K.

S4-Inoculation with a terroir selected Debaryomyces hansenii strain changes physico-chemical charact 14 Oct 201914/10/19 at 15:112019-10-14 15:11:14

Hugo Nuñez K.

S3-Genetic variation in colour stability traits of lamb cuts under two packaging systems.pdf 14 Oct 201914/10/19 at 15:102019-10-14 15:10:14

Hugo Nuñez K.

S2-Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-p 14 Oct 201914/10/19 at 15:102019-10-14 15:10:14

Hugo Nuñez K.

S1-Cattle production practices and the incidence of dark cutting beef.pdf 14 Oct 201914/10/19 at 15:102019-10-14 15:10:14

Hugo Nuñez K.

cap08a-Fab de cecinas.pdf 14 Oct 201914/10/19 at 15:022019-10-14 15:02:14

Hugo Nuñez K.

c07c-prod curados sin adicion directa de nitritos.pdf 14 Oct 201914/10/19 at 15:002019-10-14 15:00:14

Hugo Nuñez K.

c07c-05ja-comp cancerigenos.pdf 14 Oct 201914/10/19 at 14:552019-10-14 14:55:14

Hugo Nuñez K.

cap07c-salado-curado-ahumado.pdf 14 Oct 201914/10/19 at 14:492019-10-14 14:49:14

Hugo Nuñez K.

c07b-carne MAP.pdf 2 Oct 201902/10/19 at 11:532019-10-02 11:53:02

Hugo Nuñez K.

cap07b-envasado al vacio.pdf 2 Oct 201902/10/19 at 11:432019-10-02 11:43:02

Hugo Nuñez K.

c07a-05so-enfriado y cong.pdf 2 Oct 201902/10/19 at 11:412019-10-02 11:41:02

Hugo Nuñez K.

cap07a-frio.pdf 2 Oct 201902/10/19 at 11:302019-10-02 11:30:02

Hugo Nuñez K.

cap06a-trat term.pdf 2 Oct 201902/10/19 at 11:212019-10-02 11:21:02

Hugo Nuñez K.

Re (1): Prueba 2 27 Sep 201927/09/19 at 12:372019-09-27 12:37:27

José Cornejo E.

Prueba 2 23 Sep 201923/09/19 at 17:292019-09-23 17:29:23

Bárbara Rojas

c06-Cts de la carne y consumidor.pdf 12 Sep 201912/09/19 at 16:492019-09-12 16:49:12

Hugo Nuñez K.