Näytetään 1 - 7 yhteensä 7 tuloksesta haulle 'Matanguihan, Eleuteria', hakuaika: 0,01s Tarkenna hakua
  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... Tekijä Matanguihan, Eleuteria L. 1936-

    Julkaistu 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.) Tekijä Matanguihan, Eleuteria L. 1936-

    Julkaistu 1969
    Opinnäyte

    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.) Tekijä Matanguihan, Eleuteria L. 1936-

    Julkaistu 1969
    Opinnäyte

    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 Tekijä Matanguihan, Eleuteria

    Julkaisussa The Home Economist (1963)
    Artikkeli

    The university pilot food plant
  5. 5

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

    Julkaistu 1959
    Opinnäyte

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

    Manufacture of macaroni products Tekijä Matanguihan, Eleuteria L.

    Julkaisussa Education Quarterly (1958)
    Artikkeli

    Manufacture of macaroni products
  7. 7

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

    Opinnäyte

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

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