Gösterilen 1 - 10 sonuçlar arası kayıtlar. 22 sonuç. Aranan kelime 'Gabriel, Alonzo Alulod', Sorgu süresi: 0.01s Sonuçları Daraltın
  1. 1

    Response surface models for the influences of product and process variables on quality deteriorations in heated orange juice Yazar: Corook, Mark Lester F.

    Baskı/Yayın Bilgisi 2014
    Tez

    Response surface models for the influences of product and process variables on quality deteriorations in heated orange juice
  2. 2

    Effects of pagtatawas on the quality of beef and pork offals Yazar: Mejico, Anna Francheska M.

    Baskı/Yayın Bilgisi 2013
    Tez

    Effects of pagtatawas on the quality of beef and pork offals
  3. 3

    Utility of mung bean powder as an ingredient in a dry mix beverage Yazar: Macaspac, Krissia Lou S.

    Baskı/Yayın Bilgisi 2013
    Tez

    Utility of mung bean powder as an ingredient in a dry mix beverage
  4. 4

    Bacteriostatic activities of garlic bulb, lemon peel and orange peel extracts against foodborne microorganisms in spaghetti meat sauce Yazar: Dela Rosa, Marie Jo J.

    Baskı/Yayın Bilgisi 2013
    Tez

    Bacteriostatic activities of garlic bulb, lemon peel and orange peel extracts against foodborne microorganisms in spaghetti meat sauce
  5. 5

    Influences of malic acid and nisin supplementations on the decimal reduction times of E. coli O157 H7 in mildly-heated young coconut liquid endosperm Yazar: Estilo, Emil Emmanuel C.

    Baskı/Yayın Bilgisi 2012
    Tez

    Influences of malic acid and nisin supplementations on the decimal reduction times of E. coli O157 H7 in mildly-heated young coconut liquid endosperm
  6. 6

    Thermal inactivation of salmonella typhimurium in dalandan juice drink a model validation study Yazar: Tolosa, Cyrho Penasas

    Baskı/Yayın Bilgisi 2007
    Tez

    Thermal inactivation of salmonella typhimurium in dalandan juice drink a model validation study
  7. 7

    Inactivation of salmonella typhimurium E1366 in organic acid tumble soaked ox tripe Yazar: Valera, Ma. Celeste Barbosa

    Baskı/Yayın Bilgisi 2007
    Tez

    Inactivation of salmonella typhimurium E1366 in organic acid tumble soaked ox tripe
  8. 8

    Predictive thermal inactivation model of salmonella typhimurium in citrus systems Yazar: Gabriel, Alonzo Alulod

    Baskı/Yayın Bilgisi 2007
    Tez

    Predictive thermal inactivation model of salmonella typhimurium in citrus systems
  9. 9

    Thermal inactivation of Escherichia coli (ATCC 25922) in tilapia (Oreochromis niloticus) meat homogenate Yazar: Sevilla, Kristine Pajarillo

    Baskı/Yayın Bilgisi 2006
    Tez

    Thermal inactivation of Escherichia coli (ATCC 25922) in tilapia (Oreochromis niloticus) meat homogenate
  10. 10

    Microbial quality of mung bean (Vigna Radiata, L. Wilczek) sprouts from selected wet markets of Manila City, Philippines Yazar: Villaflor, Edwin James Bacalangco

    Baskı/Yayın Bilgisi 2006
    Tez

    Microbial quality of mung bean (Vigna Radiata, L. Wilczek) sprouts from selected wet markets of Manila City, Philippines

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