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  1. 1

    Safety evaluation of fermented fish and shellfish products I. microbiological contaminants por Mabesa, R.C, Castillo, M.M, Revilla, S.V, Bandian, V.T

    Publicado em 1983
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    Safety evaluation of fermented fish and shellfish products I. microbiological contaminants
  2. 2

    Safety evaluation of fermented fish and shellfish product II. Physical contaminants por Mabesa, R.C, Castillo, M.M, Bandian, V.T

    Publicado em 1983
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    Safety evaluation of fermented fish and shellfish product II. Physical contaminants
  3. 3

    Destruction and removal of microorganisms from food equipment and utensil surface by detergent. II. Staphylococcus aureus por Mabesa, R.C, Contreras, E.A, Castillo, M.M, Banaad, L., Bandia, V.

    Publicado em 1982
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    Destruction and removal of microorganisms from food equipment and utensil surface by detergent. II. Staphylococcus aureus

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