Development of Cleaner Production Alternatives in Water Management in a Slaughterhouse in Ecuador: A Case Study
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-99-4101-8_8
Reference18 articles.
1. Balboa CH, Somonte MD (2014) Circular economy as an ecodesign framework: the ECO III model. Inf Técnico 78(1):82. https://doi.org/10.23850/22565035.71
2. Domínguez J, Guamán S (2014) Sensitivity analysis of the Ecuadorian livestock sector: prices and tax scheme. Rev Mex Agroneg 34(6):655–664
3. Galdeano MC, et al (2018) Effect of water temperature and pH on the concentration and time of ozone saturation. Brazilian J Food Technol 21. https://doi.org/10.1590/1981-6723.15617
4. Gutema FD et al (2021) Assessment of hygienic practices in beef cattle slaughterhouses and retail shops in bishoftu, ethiopia: implications for public health. Int J Environ Res Public Health 18(5):1–13. https://doi.org/10.3390/ijerph18052729
5. Iromi T et al (2021) Comparison of meat quality traits of scalded and non-scalded broiler breast meat. Anim Ind Technol 8(2):87–94. https://doi.org/10.5187/ait.2021.8.2.87
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