Résultat(s) 1 - 7 résultats de 7 pour la requête 'Mabesa, R.C', Temps de recherche: 0,01s Affiner les résultats
  1. 1

    Mycological stability of minimally-processed young coconut (Cocos nucifera L.) as influenced by different chemical and physical treatments par Waje, C.K

    Article

    Mycological stability of minimally-processed young coconut (Cocos nucifera L.) as influenced by different chemical and physical treatments
  2. 2

    Antibacterial activity of crude ethanolic extracts of pummelo [Citrus maxima (Burm.) Merr.] on Listeria monocytogenes and Staphylococcus aureus. par Barrion, A. S. A.

    Article

    Antibacterial activity of crude ethanolic extracts of pummelo [Citrus maxima (Burm.) Merr.] on Listeria monocytogenes and Staphylococcus aureus.
  3. 3

    Reduction of microbial load in poultry meat with sanitizers par Mabesa, R.C, Villaralvo, M.J.A, Melendrez, R.R

    Publié 1988
    Analytics

    Reduction of microbial load in poultry meat with sanitizers
  4. 4

    Safety evaluation of fermented fish and shellfish products I. microbiological contaminants par Mabesa, R.C, Castillo, M.M, Revilla, S.V, Bandian, V.T

    Publié 1983
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    Analytics

    Safety evaluation of fermented fish and shellfish products I. microbiological contaminants
  5. 5

    Safety evaluation of fermented fish and shellfish product II. Physical contaminants par Mabesa, R.C, Castillo, M.M, Bandian, V.T

    Publié 1983
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    Analytics

    Safety evaluation of fermented fish and shellfish product II. Physical contaminants
  6. 6

    Destruction and removal of microorganisms from food equipment and utensil surface by detergent. II. Staphylococcus aureus par Mabesa, R.C, Contreras, E.A, Castillo, M.M, Banaad, L., Bandia, V.

    Publié 1982
    Analytics

    Destruction and removal of microorganisms from food equipment and utensil surface by detergent. II. Staphylococcus aureus
  7. 7

    Safety evaluation of fermented fish and shellfish products III. Heavy metal contaminants par Mabesa, R.C, Atutubo, E.O, Bandian, V.T

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    Analytics

    Safety evaluation of fermented fish and shellfish products III. Heavy metal contaminants

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