Erakusten 1 - 10 emaitzak -- 31 bilaketa honetara 'Cornago,Djanna F.', Bilaketaren denbora: 0,01s
Findu emaitzak
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1
Quality of used deep-frying oil in food kiosks in a university campus nork Valdez, Joanna Michelle J.
Argitaratua 2015Sailkapena: loading...
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2
Functional and mechanical properties of corn starch-based and potato starch-based edible films nork De Gala, Christa Zapanta
Argitaratua 2013Sailkapena: loading...
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3
Physical and functional properties of NSIC Rc160 (Tubigan 14) brown rice flour nork Villarica, Kathleen Marie C.
Argitaratua 2013Sailkapena: loading...
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4
Philippine yam (Dioscorea spp.) tubers phenolic content and antioxidant capacity nork Cornago, Djanna F.
Argitaratua izan da Philippine Journal of Science (2011)Sailkapena: loading...
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5
Antifungal Activity of Onion (Allium cepa L.) Bulb Extracts Against Fusarium oxysporum and Colletotrichum sp. nork Cornago, Djanna F.
Argitaratua izan da Philippine Agricultural Scientist, The (Formerly the Philippine Agriculturist) (2011)Sailkapena: loading...
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6
Antimicrobial activity of Moringa oleifera Lam. against staphylococcus aureus nork Cunom, Mae Cecille Fungo
Argitaratua 2009Sailkapena: loading...
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7
Effects of monolaurine, acetic acid, and EDTA on thermal inactivation of Escherichia coli (UPCC 1195) in ground chicken meat nork Dela Fuente, Ma. Cecilia A.
Argitaratua 2009Sailkapena: loading...
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8
Antimicrobial activity of ethanolic leaf extract of chayote [Sechium edule (Jacq.) swartz] tops nork Federico, Joan R.
Argitaratua 2009Sailkapena: loading...
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9
Decimal reduction times of Bacillus spores in fermented fish paste nork Nunez, Andrea Tan
Argitaratua 2007Sailkapena: loading...
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10
Control of postharvest decay in strawberry by fumigation with acetic acid vapor nork Cornago, Djanna F.
Argitaratua 2004Sailkapena: loading...
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Bilaketa egiteko lanabesak:
Antzeko gaiak
Varieties
Preservation
Cheese
Evaluation
Mango
Microbiology
Rice
Rice flour
Vegetables
Anthocyanins
Antioxidants
Bananas
Beef
Bread
Cassava
Cereal products
Clove (Spice
Coconut
Coffee
Coffee pulp
Coloring matter in food
Composition
Cooking (Oils and fats)
Diseases and pests
Drying of
Edible coatings
Enriched foods
Erythritol
Fish paste
Food