检索结果 - Francisco, Ma. Leonora dL

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  1. 1

    Changes in the chemical and sensory properties of green mango juice during storage 由 Francisco, Ma. Leonora dL

    出版 2001
    Thesis


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  2. 2

    Changes in the chemical and sensory properties of green mango juice during storage 由 Francisco, Ma. Leonora dL

    出版 2001
    Thesis


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  3. 3

    Laboratory Exercises in Food Hygiene and Sanitation 由 Francisco, Ma. Leonora dL

    出版 1999
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  4. 4

    Laboratory exercises in general microbiology 由 Francisco, Ma. Leonora dL

    出版 1996
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  5. 5

    Antioxidant capacity, phenolic content and sensory profile of peanut skin infusion 由 Francisco, Ma. Leonora dL

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  6. 6

    Development of mango-kalamansi juice blend 由 De Guzman, Mary Grace S.

    出版 1998
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  7. 7

    Evaluation of the functional properties of squash flour (Cucurbita maxima Duchesne) 由 Vergara, Vincent Austria

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  8. 8

    Effect of cooking on the total oxalate content on taro (Colacasia esculenta L. Schott) 由 Cachuela, Joan Maris S.

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  9. 9

    Storage behavior of sulfited and partially-dried coconut meat 由 De Los Reyes, Hazel Baltazar

    出版 1994
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  10. 10

    Anti-fungal activity of carboxymethyl cellulose (CMC) edible coatings with potassium sorbate in raw pili (Canarium ovatum) kernels 由 Tabardillo, Joyce Abigail A.

    出版 2012
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