
سلاٹرنگ ،گوشت کی کوالٹی ،کٹس اور پیکنگ تکنیکس کے موضوع پر ورکشاپ کا انعقاد
Slaughtering and Meat Quality, Meat Cuts and Meat Packing Techniques for Meat | Workshop at UVAS | سلاٹرنگ ،گوشت کی کوالٹی ،کٹس اور پیکنگ تکنیکس
اونٹ کے گوشت کو ایجنگ کے ذریعے نرم بنانے کے حوالے سے تحقیق، ڈاکٹر محمد حسین غزالی کی خصوصی گفتگو
Tags: Meat
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