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  1. 1

    Nata production from mango processing by products by Endencia, Julia Mercy E.

    Published 1990
    Thesis

    Nata production from mango processing by products
  2. 2

    Synergistic taste of MSG and nucleotide in selected consumer products by Sales, Alicia C.

    Published 1989
    Book

    Synergistic taste of MSG and nucleotide in selected consumer products
  3. 3

    Alternate foods handbook their names and uses

    Published 1985
    Book

    Alternate foods handbook their names and uses
  4. 4

    Reduction of shrinkage on porkburger by Cruz, Ida L.

    Published 1984
    Thesis

    Reduction of shrinkage on porkburger
  5. 5

    Development of powdered annatto dye by Brocal, Antonietta T.

    Published 1982
    Thesis

    Development of powdered annatto dye
  6. 6

    Development of squid balls from the secondary parts of squid by Adamos, Melody Lyn Q.

    Thesis

    Development of squid balls from the secondary parts of squid
  7. 7

    Storage stability of blast and slow frozen packaged adobo mini chicken (Gallus domesticus Linn) drumsticks by Gueco, Edna L.

    Thesis

    Storage stability of blast and slow frozen packaged adobo mini chicken (Gallus domesticus Linn) drumsticks
  8. 8

    Development of Bouillon cubes from bangos (Chanos Chanos, Forskal) by Jardenil, June Jasmin A.

    Thesis

    Development of Bouillon cubes from bangos (Chanos Chanos, Forskal)
  9. 9

    Beta-carotene content of carrot residue (sapal) at different stages of the processing of carrot residue powder by Nera, Zarita T.

    Thesis

    Beta-carotene content of carrot residue (sapal) at different stages of the processing of carrot residue powder
  10. 10

    Utilization of overripe bananas for fruit sheets development (Musa spientum Va. Lacatan) by Pinga, Susan D.

    Thesis

    Utilization of overripe bananas for fruit sheets development (Musa spientum Va. Lacatan)

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