检索结果 - Panggat, Erlinda B.

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  1. 1

    A manual in product analysis and standardization. 由 Panggat, Erlinda B.

    出版 1987
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  2. 2

    Nutritional evaluation and enrichment of selected commercially available oyster sauce. 由 Panggat, Erlinda B.

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  3. 3

    Batayang proseso sa produksiyon ng isda 由 Peralta, Jose P., Ami, Leticia J., Dela cruz-Hidalgo, Rose G., Panggat, Erlinda B., Peralta, Ernestina M., Santos-Yap, Emilia M.

    出版 1998
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  4. 4

    Conversions of muscle color value to Mb extract color value in tuna. 由 Shindo, Jo

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  5. 5

    Conversions of muscle color value to Mb extract color value in tuna. 由 Shindo, Jo

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  6. 6

    Effect of triglycerides on the thermally induced gel-forming ability of salt-ground fish meat. 由 Ichikawa, Hisashil

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  7. 7

    Batayang proseso sa produksiyon ng isda

    出版 1998
    图书


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  8. 8

    Batayang proseso sa produksiyon ng isda

    出版 1998
    图书


    封面图片

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