Отображение 1 - 7 результаты of 7 для поиска 'Matanguihan, Eleuteria', время запроса: 0.01сек. Отмена результатов
  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... по Matanguihan, Eleuteria L. 1936-

    Опубликовано 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.) по Matanguihan, Eleuteria L. 1936-

    Опубликовано 1969
    Диссертация

    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.) по Matanguihan, Eleuteria L. 1936-

    Опубликовано 1969
    Диссертация

    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 по Matanguihan, Eleuteria

    Опубликовано в: The Home Economist (1963)
    Статья

    The university pilot food plant
  5. 5

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

    Опубликовано 1959
    Диссертация

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

    Manufacture of macaroni products по Matanguihan, Eleuteria L.

    Опубликовано в: Education Quarterly (1958)
    Статья

    Manufacture of macaroni products
  7. 7

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

    Диссертация

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

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