Segundo Parcial - created from Mind Map

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Parametros de calidad en la carne

normas

Microbiológicos

Fisicos

Químicos

Sensoriales

Nom-115-SSA1-1994

Nom-116-SSA1-1994

Nom-093-SSA1-1994

Nom-143-SSA1-1995

Nom-213-SSA1-2002

Nom-114-SSA1-1994

Nom-111-SSA1-1994

Nom-092-SSA1-1994

Nom-112-SSA1-1994

Nom-113-SSA1-1994

NMX-F-068-S-1980

NMX-F-546-1992

Nom-114-SSA1-1994

NMX-F-607-NORMEX-2013

NMX-F-081-2003

NMX-FF-078-1993

Nom-027-SSA1-1993

Nom-213-SSA1-2002

Description: Note on Segundo Parcial - created from Mind Map, created by elton-y on 08/05/2015.
Created by: elton-y · May 2015
Updated: Feb 19, 2016
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History: Created by elton-y · May 8, 2015

Copied to Note by elton-y · May 8, 2015
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