Zobrazuji výsledky 1 - 7 z 7 pro vyhledávání 'Matanguihan, Eleuteria', doba hledání: 0,01 s. Upřesnit hledání
  1. 1

    Heat penetration studies in the spin-processing of canned guayabano (soursop) mango and papaya juices (Anona muricata Linn., Mangifera indica Linn., and Carica papaya Linn.) [micro... Autor Matanguihan, Eleuteria L. 1936-

    Vydáno 1977
    Visual Material

    Heat penetration studies in the spin-processing of canned guayabano (soursop) mango and papaya juices (Anona muricata Linn., Mangifera indica Linn., and Carica papaya Linn.) [microform]
  2. 2

    Heat penetration studies in the spin-processing of canned guayabano (soursop) mango and papaya juices (Anona muricata Linn., Mangifera indica Linn., and Carica papaya Linn.) Autor Matanguihan, Eleuteria L. 1936-

    Vydáno 1969
    Diplomová práce

    Heat penetration studies in the spin-processing of canned guayabano (soursop) mango and papaya juices (Anona muricata Linn., Mangifera indica Linn., and Carica papaya Linn.)
  3. 3

    Heat penetration studies in the spin-processing of canned guayabano (soursop) mango and papaya juices (Anona muricata Linn., Mangifera indica Linn., and Carica papaya Linn.) Autor Matanguihan, Eleuteria L. 1936-

    Vydáno 1969
    Diplomová práce

    Heat penetration studies in the spin-processing of canned guayabano (soursop) mango and papaya juices (Anona muricata Linn., Mangifera indica Linn., and Carica papaya Linn.)
  4. 4

    The university pilot food plant Autor Matanguihan, Eleuteria

    Vydáno v The Home Economist (1963)
    Článek

    The university pilot food plant
  5. 5

    Utilization of the whipping component of mongo bean (Phaseolus aureaus roxb.) Autor Matanguihan, Eleuteria L.

    Vydáno 1959
    Diplomová práce

    Utilization of the whipping component of mongo bean (Phaseolus aureaus roxb.)
  6. 6

    Manufacture of macaroni products Autor Matanguihan, Eleuteria L.

    Vydáno v Education Quarterly (1958)
    Článek

    Manufacture of macaroni products
  7. 7

    The acceptability of frankfurters, hamburger, and longanisa with varying levels of textured vegetables protein (TVP) Autor Bautista, Virginia Ramirez

    Diplomová práce

    The acceptability of frankfurters, hamburger, and longanisa with varying levels of textured vegetables protein (TVP)

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