'Eating quality' diaporamas de présentation

As a Producer, How Do I Hit that Target?

352 views • 28 slides

Development of Salt Tolerance in Rice Through Marker Assisted Selection

Development of Salt Tolerance in Rice Through Marker Assisted Selection. Tin Tin Myint, and Thida Department of Agricultural Research (DAR), Yezin, Nay Pyi Taw Myanmar 27 th April 2009. Introduction.

664 views • 20 slides

Meat Cutting Day 4

Meat Cutting Day 4. Connective Tissue. Collagen Makes up __50_% of connective tissue in the body (skin, hair, fingernails) Found on the interior of bones in the form of the collagen matrix .

243 views • 14 slides

How we can preserve the Handmade Jams and Jellies

A pair of dissimilar cooking techniques can be used for making our homemade jam and jelly, and each one has a different shelf life, depending on how we process and store our homemade jam. Without preservatives also we can store our jam and jelly for long if it is cooked properly. http://peachhut.in/

91 views • 7 slides