Toon 1 - 7 resultaten van 7 Voor zoekopdracht 'Mabesa, R.C', zoektijd: 0,02s Verfijn jouw resultaten
  1. 1

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

    Artikel

    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. door Barrion, A. S. A.

    Artikel

    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 door Mabesa, R.C, Villaralvo, M.J.A, Melendrez, R.R

    Gepubliceerd in 1988
    Analytics

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

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

    Gepubliceerd in 1983
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    Safety evaluation of fermented fish and shellfish products I. microbiological contaminants
  5. 5

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

    Gepubliceerd in 1983
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    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 door Mabesa, R.C, Contreras, E.A, Castillo, M.M, Banaad, L., Bandia, V.

    Gepubliceerd in 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 door Mabesa, R.C, Atutubo, E.O, Bandian, V.T

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

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