{"id":11,"date":"2013-02-04T11:36:12","date_gmt":"2013-02-04T11:36:12","guid":{"rendered":"https:\/\/ocw.unileon.es\/asignatura\/?page_id=11"},"modified":"2014-05-20T15:12:06","modified_gmt":"2014-05-20T15:12:06","slug":"practicas","status":"publish","type":"page","link":"https:\/\/ocw.unileon.es\/tecnologia-de-la-carne-y-del-pescado\/practicas\/","title":{"rendered":"Pr\u00e1cticas"},"content":{"rendered":"<strong>Pr\u00e1ctica 1. Situaci\u00f3n del sector c\u00e1rnico<\/strong>\r\n\r\n<em><strong>-Seminario sobre an\u00e1lisis de situaciones en el sector c\u00e1rnico<\/strong><\/em>\r\n\r\n<a href=\"https:\/\/ocw.unileon.es\/tecnologia-de-la-carne-y-del-pescado\/wp-content\/uploads\/sites\/25\/2013\/02\/Practica1-Seminario.pdf\">Practica1 Seminario<\/a>\r\n\r\n<strong>Pr\u00e1ctica 2. Calidad de la carne<\/strong>\r\n\r\n&nbsp;\r\n\r\n<em><strong>-Estudio de caso. Evaluaci\u00f3n de\u00a0las caracter\u00edsticas responsables de la\u00a0calidad de la carne de vacuno en el\u00a0laboratorio de an\u00e1lisis<\/strong><\/em>\r\n\r\n<a href=\"https:\/\/ocw.unileon.es\/tecnologia-de-la-carne-y-del-pescado\/wp-content\/uploads\/sites\/25\/2013\/02\/Evaluacioncalidadvacuno.pdf\">Evaluacioncalidadvacuno<\/a>\r\n\r\n<em><strong>-Seminario Marcas de calidad diferenciada de carne<\/strong><\/em>\r\n\r\n<a href=\"https:\/\/ocw.unileon.es\/tecnologia-de-la-carne-y-del-pescado\/wp-content\/uploads\/sites\/25\/2013\/02\/marca-calidad.pdf\">marca calidad<\/a>","protected":false},"excerpt":{"rendered":"<p>Pr\u00e1ctica 1. Situaci\u00f3n del sector c\u00e1rnico -Seminario sobre an\u00e1lisis de situaciones en el sector c\u00e1rnico Practica1 Seminario Pr\u00e1ctica 2. Calidad de la carne &nbsp; -Estudio de caso. Evaluaci\u00f3n de\u00a0las caracter\u00edsticas responsables de la\u00a0calidad de la carne de vacuno en el\u00a0laboratorio de an\u00e1lisis Evaluacioncalidadvacuno -Seminario Marcas de calidad diferenciada de carne marca calidad<\/p>\n","protected":false},"author":26,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-11","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/ocw.unileon.es\/tecnologia-de-la-carne-y-del-pescado\/wp-json\/wp\/v2\/pages\/11","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ocw.unileon.es\/tecnologia-de-la-carne-y-del-pescado\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ocw.unileon.es\/tecnologia-de-la-carne-y-del-pescado\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ocw.unileon.es\/tecnologia-de-la-carne-y-del-pescado\/wp-json\/wp\/v2\/users\/26"}],"replies":[{"embeddable":true,"href":"https:\/\/ocw.unileon.es\/tecnologia-de-la-carne-y-del-pescado\/wp-json\/wp\/v2\/comments?post=11"}],"version-history":[{"count":2,"href":"https:\/\/ocw.unileon.es\/tecnologia-de-la-carne-y-del-pescado\/wp-json\/wp\/v2\/pages\/11\/revisions"}],"predecessor-version":[{"id":124,"href":"https:\/\/ocw.unileon.es\/tecnologia-de-la-carne-y-del-pescado\/wp-json\/wp\/v2\/pages\/11\/revisions\/124"}],"wp:attachment":[{"href":"https:\/\/ocw.unileon.es\/tecnologia-de-la-carne-y-del-pescado\/wp-json\/wp\/v2\/media?parent=11"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}