Gösterilen 1 - 10 sonuçlar arası kayıtlar. 23 sonuç. Aranan kelime 'Quijano, Ana Marie M.', Sorgu süresi: 0.01s Sonuçları Daraltın
  1. 1

    Protein enrichment of string beans (Vigna sesquipedalis) by Rhizopus oligosporus through tempe fermentation Yazar: Cortes, Ma. Cirene O.

    Baskı/Yayın Bilgisi 2000
    Tez

    Protein enrichment of string beans (Vigna sesquipedalis) by Rhizopus oligosporus through tempe fermentation
  2. 2

    Detection of Escherichia coli and staphylococcus aureus as indices of sanitary quality of pre-cut pinakbet vegetables sold in selected sidewalk markets Yazar: Cortes, Emily Paje

    Baskı/Yayın Bilgisi 2000
    Tez

    Detection of Escherichia coli and staphylococcus aureus as indices of sanitary quality of pre-cut pinakbet vegetables sold in selected sidewalk markets
  3. 3

    Quality assessment of three different treatments of minimally processed lettuce (Lactica Sativa Linn.) Yazar: Bolisay, Mildred San Pablo

    Baskı/Yayın Bilgisi 2000
    Tez

    Quality assessment of three different treatments of minimally processed lettuce (Lactica Sativa Linn.)
  4. 4

    Packaging studies of minimally processed lettuce Yazar: De Jesus, Cherryl Del Castillo

    Baskı/Yayın Bilgisi 1999
    Tez

    Packaging studies of minimally processed lettuce
  5. 5

    Application of microbial transglutaminase in low-cost skinless pork longanisa Yazar: Esguerra, Cherry B.

    Baskı/Yayın Bilgisi 1998
    Tez

    Application of microbial transglutaminase in low-cost skinless pork longanisa
  6. 6

    Formulation of kalamansi juice concentrate with packaging material suitability Yazar: Fermin, Aileen G.

    Baskı/Yayın Bilgisi 1998
    Tez

    Formulation of kalamansi juice concentrate with packaging material suitability
  7. 7

    Application of microbial transglutaminase for the texture improvement of pasta Anna Regina M. Alano ; Ana Marie M. Quijano, adviser. Yazar: Alano, Anna Regina Macapinlac

    Baskı/Yayın Bilgisi 1997
    Tez

    Application of microbial transglutaminase for the texture improvement of pasta Anna Regina M. Alano ; Ana Marie M. Quijano, adviser.
  8. 8

    Laboratory exercises in general microbiology Yazar: Francisco, Ma. Leonora dL

    Baskı/Yayın Bilgisi 1996
    Kitap

    Laboratory exercises in general microbiology
  9. 9

    Utilization of saluyot (Corchorus olitorius Linn.) leaves in fettucine pasta Yazar: Roscom, Kristine Karen Amar

    Tez

    Utilization of saluyot (Corchorus olitorius Linn.) leaves in fettucine pasta
  10. 10

    Utlization of cavendish banana in the production of catsup Yazar: Momville, Marie Karen Tabucan

    Tez

    Utlization of cavendish banana in the production of catsup

Arama Araçları: