Mostrando 1 - 7 resultados de 7 para a busca 'Mabesa, R.C', tempo de busca: 0.02s Refinar Resultados
  1. 1

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

    Artigo

    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. por Barrion, A. S. A.

    Artigo

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

    Publicado em 1988
    Analytics

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

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

    Publicado em 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 por Mabesa, R.C, Castillo, M.M, Bandian, V.T

    Publicado em 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 por Mabesa, R.C, Contreras, E.A, Castillo, M.M, Banaad, L., Bandia, V.

    Publicado em 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 por 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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