検索結果 1 - 7 結果 / 7 検索語 'Mabesa, R.C', 処理時間: 0.01秒 結果の絞り込み
  1. 1

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

    論文

    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. 著者: Barrion, A. S. A.

    論文

    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 著者: Mabesa, R.C, Villaralvo, M.J.A, Melendrez, R.R

    出版事項 1988
    Analytics

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

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

    出版事項 1983
    全文の入手
    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 著者: Mabesa, R.C, Castillo, M.M, Bandian, V.T

    出版事項 1983
    全文の入手
    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 著者: Mabesa, R.C, Contreras, E.A, Castillo, M.M, Banaad, L., Bandia, V.

    出版事項 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 著者: Mabesa, R.C, Atutubo, E.O, Bandian, V.T

    全文の入手
    Analytics

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

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