Gösterilen 1 - 6 sonuçlar arası kayıtlar. 6 sonuç. Aranan kelime 'Institute of Fish Processing and Technology', Sorgu süresi: 0.01s Sonuçları Daraltın
  1. 1

    The production of liquid fish protein from big eye scad (selar crumenophtalmus) and rough ear scad (decapterus tabl) using lactic acid bacteria starter culture. Yazar: Suganob, Allan A.

    Baskı/Yayın Bilgisi 2004
    Tez

    The production of liquid fish protein from big eye scad (selar crumenophtalmus) and rough ear scad (decapterus tabl) using lactic acid bacteria starter culture.
  2. 2

    Comparison of protein extraction methods and its effects on the antioxidant capacities of a marine bivalve. Yazar: Dubla.Jhalea Faye O.

    Tez

    Comparison of protein extraction methods and its effects on the antioxidant capacities of a marine bivalve.
  3. 3

    Antioxidant and anti-inflammatory properties of crude protein extracts from sliper oyster (Crassostrea iredalei) residue. Yazar: Suarez, Era Mae Balbido

    Tez

    Antioxidant and anti-inflammatory properties of crude protein extracts from sliper oyster (Crassostrea iredalei) residue.
  4. 4

    Detection of Escherichia coli and Salmonella spp. in spiked oyster using real-time polymerase chain reaction. Yazar: Catalya, Trisha May C.

    Tez

    Detection of Escherichia coli and Salmonella spp. in spiked oyster using real-time polymerase chain reaction.
  5. 5

    A comparison of selective media for the isolation and identification of hydrogen sulphide producing fish spoilage bacteria. Yazar: Bernarte, Ma. Aurora Liboro

    Tez

    A comparison of selective media for the isolation and identification of hydrogen sulphide producing fish spoilage bacteria.
  6. 6

    Detection of vivro parachaemolyticus and vibro cholerae in oyster using real-time polymerase chain reaction. Yazar: Cabalo, Josie Mar G.

    Tez

    Detection of vivro parachaemolyticus and vibro cholerae in oyster using real-time polymerase chain reaction.

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