1 - 10 toradh á dtaispeáint as 40 toradh san iomlán ar an gcuardach '', am iarratais: 0.09s Beachtaigh na torthaí
  1. 1
    de réir Jusay, Mia Karla E.
    Foilsithe / Cruthaithe 2013
    Tráchtas

    Freeze-thaw stability of Philippine pork hotdogs with microwave-stabilized rice bran
  2. 2
    de réir Santiago, Reymichelle B.
    Foilsithe / Cruthaithe 2010
    Tráchtas

    Effect of chili powder on the shelf-life of skinless fresh pork sausages packaged in vacuum atmosphere
  3. 3
    de réir Valera, Ma. Celeste Barbosa
    Foilsithe / Cruthaithe 2007
    Tráchtas

    Inactivation of salmonella typhimurium E1366 in organic acid tumble soaked ox tripe
  4. 4
    de réir Marilao, Catherine Galera
    Foilsithe / Cruthaithe 2004
    Tráchtas

    Bacteriocinogenic Pediococcus acidilactici AA5a as standard inoculum in fermented pork sausage
  5. 5
    de réir Dy, Judy D.
    Foilsithe / Cruthaithe 1999
    Tráchtas

    Effects of tetrasodium pyrophosphate incorporated at different levels in skinless pork longanisa
  6. 6
    de réir Esguerra, Cherry B.
    Foilsithe / Cruthaithe 1998
    Tráchtas

    Application of microbial transglutaminase in low-cost skinless pork longanisa
  7. 7
    de réir Cariaso, Karen T. S.
    Foilsithe / Cruthaithe 1997
    Tráchtas

    Utilization of iodized salt in the production of tocino
  8. 8
    de réir Florencio, Cynthia Anne L.
    Foilsithe / Cruthaithe 1990
    Tráchtas

    Acceleration of the curing process in ham production using Lactobacillus Plantarum
  9. 9
    Tráchtas

    Effects of potassium chloride on microbiological and sensory characteristics of frozen pork tocino
  10. 10
    de réir Chua, Penny Siy
    Tráchtas

    Freeze-thaw stability of beef hamburger patties with carrageenan
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