Gösterilen 1 - 7 sonuçlar arası kayıtlar. 7 sonuç. Aranan kelime 'Matanguihan, Eleuteria', Sorgu süresi: 0.01s Sonuçları Daraltın
  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... Yazar: Matanguihan, Eleuteria L. 1936-

    Baskı/Yayın Bilgisi 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.) Yazar: Matanguihan, Eleuteria L. 1936-

    Baskı/Yayın Bilgisi 1969
    Tez

    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.) Yazar: Matanguihan, Eleuteria L. 1936-

    Baskı/Yayın Bilgisi 1969
    Tez

    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 Yazar: Matanguihan, Eleuteria

    Yayımlandı The Home Economist (1963)
    Makale

    The university pilot food plant
  5. 5

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

    Baskı/Yayın Bilgisi 1959
    Tez

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

    Manufacture of macaroni products Yazar: Matanguihan, Eleuteria L.

    Yayımlandı Education Quarterly (1958)
    Makale

    Manufacture of macaroni products
  7. 7

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

    Tez

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

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