Gösterilen 1 - 9 sonuçlar arası kayıtlar. 9 sonuç. Aranan kelime 'Peralta, Ernestina M.', Sorgu süresi: 0.01s Sonuçları Daraltın
  1. 1

    Quality changes in vacuum-packed smoked deboned milkfish stored at refrigeration temperature Yazar: Peralta, Ernestina M.

    Baskı/Yayın Bilgisi 2003
    Tez

    Quality changes in vacuum-packed smoked deboned milkfish stored at refrigeration temperature
  2. 2

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

    Baskı/Yayın Bilgisi 1998
    Kitap

    Batayang proseso sa produksiyon ng isda
  3. 3

    Batayang proseso sa produksiyon ng isda

    Baskı/Yayın Bilgisi 1998
    Kitap

    Batayang proseso sa produksiyon ng isda
  4. 4

    Batayang proseso sa produksiyon ng isda

    Baskı/Yayın Bilgisi 1998
    Kitap

    Batayang proseso sa produksiyon ng isda
  5. 5

    Chemical and antioxidant activity changes in Philippine green mussel (Perna viridis) during fermentation at varying salt concentrations Yazar: Peralta, Ernestina M., Endoma, Leonilo F., Sefil, Ariel S., Palmos, Grace N.

    Kitap

    Chemical and antioxidant activity changes in Philippine green mussel (Perna viridis) during fermentation at varying salt concentrations
  6. 6

    Changes in antioxidative activities and components of salt-fermented shrimp paste at prolong fermentation. Yazar: Peralta, Ernestina M.

    Makale

    Changes in antioxidative activities and components of salt-fermented shrimp paste at prolong fermentation.
  7. 7

    Quality changes in vacuum-packed, smoked, deboned milkfish stored at refrigeration temperatures. Yazar: Peralta, Ernestina M.

    Makale

    Quality changes in vacuum-packed, smoked, deboned milkfish stored at refrigeration temperatures.
  8. 8

    The relationship of antioxidant activity and browning, as index of mallard reaction products (MRPs), in Philippine fish sauce. Yazar: Peralta, Ernestina M.

    Makale

    The relationship of antioxidant activity and browning, as index of mallard reaction products (MRPs), in Philippine fish sauce.
  9. 9

    Microbiological and sensory evaluation of smoked de-boned milkfish without pre-cooking. Yazar: Peralta, Ernestina M.

    Makale

    Microbiological and sensory evaluation of smoked de-boned milkfish without pre-cooking.

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