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  1. 1

    Sensory characteristics and physical stability of peanut-based chocolate spread von Allorde, Lulu P.

    Veröffentlicht 1993
    Abschlussarbeit

    Sensory characteristics and physical stability of peanut-based chocolate spread
  2. 2

    Establishment of microbiological standards for some food products Estrella F. Alabastro, Belen O. Rillo. von Alabastro, Estrella F.

    Veröffentlicht 1990
    Buch

    Establishment of microbiological standards for some food products Estrella F. Alabastro, Belen O. Rillo.
  3. 3

    Changes in the microbiological and physico-chemical properties of chocolate paste processed into premium whole milk bars von Guerrero, Vicelle G.

    Veröffentlicht 1989
    Abschlussarbeit

    Changes in the microbiological and physico-chemical properties of chocolate paste processed into premium whole milk bars
  4. 4

    The physicochemical, microbiological and flavor characteristics of basi during fermentation and aging von Abadilla, Catherine P.

    Veröffentlicht 1985
    Abschlussarbeit

    The physicochemical, microbiological and flavor characteristics of basi during fermentation and aging
  5. 5

    Fermentation of selected fruits and vegetables softening in fermented green mangoes

    Veröffentlicht 1985
    Buch

    Fermentation of selected fruits and vegetables softening in fermented green mangoes
  6. 6

    Development of vinegar from saba peels (Musa Sapientum Var. Compresa) von Co Seteng, Yvette S.

    Veröffentlicht 1983
    Abschlussarbeit

    Development of vinegar from saba peels (Musa Sapientum Var. Compresa)
  7. 7

    Development of an acceptable nata from papaya (Carica papaya Linn) von Fernando, Ma. Racquel S.

    Veröffentlicht 1983
    Abschlussarbeit

    Development of an acceptable nata from papaya (Carica papaya Linn)
  8. 8

    Softening in fermented green mangoes (burong mangga) von Rillo, Belen O.

    Veröffentlicht 1983
    Buch

    Softening in fermented green mangoes (burong mangga)
  9. 9

    Softening in fermented green mangoes (burong mangga) von Rillo, Belen O.

    Veröffentlicht 1983
    Buch

    Softening in fermented green mangoes (burong mangga)
  10. 10

    Development of osmotically dehydrated banana peel strips from the saba variety (Musa paradisiaca Linn. Var. compressa) von Hormigos, Helen May E.

    Veröffentlicht 1983
    Abschlussarbeit

    Development of osmotically dehydrated banana peel strips from the saba variety (Musa paradisiaca Linn. Var. compressa)

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