检索结果 - Garcia, Virgilio V.

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  1. 1

    Syllabus on food science and technology 由 Garcia, Virgilio V.

    出版 1991
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  2. 2

    Antioxidant potential of selected Philippine vegetables and fruits 由 Garcia, Virgilio V.

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  3. 3

    Reaction kinetics of furosine (ε-N-2-furoylmethyl-L-lysine) during thermal processing of corned beef 由 Cantre, Dennis V.

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  4. 4

    Thermophysical properties of carabeef 由 Flores, Floirendo P.

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  5. 5

    Postharvest biochemistry of plant food-materials in the tropics

    出版 1994
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  6. 6

    Antioxidant activities, flavonol and flavanol content of selected Southeast Asian indigenous fruits 由 Santiago, Dennis Marvin O.

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  7. 7

    Physicochemical, textural, and protein digestibility properties of extruded meat analogs prepared from rice bran protein concentrate and black soybean (Glycine max L. cv. Tudela) 由 Balonga, Bernadeth P.

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