Отображение 1 - 10 результаты of 12 для поиска '', время запроса: 0.02сек. Отмена результатов
  1. 1

    Influences of malic acid and nisin supplementations on the decimal reduction times of E. coli O157 H7 in mildly-heated young coconut liquid endosperm по Estilo, Emil Emmanuel C.

    Опубликовано 2012
    Диссертация

    Influences of malic acid and nisin supplementations on the decimal reduction times of E. coli O157 H7 in mildly-heated young coconut liquid endosperm
  2. 2

    Effects of monolaurine, acetic acid, and EDTA on thermal inactivation of Escherichia coli (UPCC 1195) in ground chicken meat по Dela Fuente, Ma. Cecilia A.

    Опубликовано 2009
    Диссертация

    Effects of monolaurine, acetic acid, and EDTA on thermal inactivation of Escherichia coli (UPCC 1195) in ground chicken meat
  3. 3

    Fresh ginger extract and salt as indirect antimicrobials for tofu по Montano, Tracy Jane G.

    Опубликовано 2003
    Диссертация

    Fresh ginger extract and salt as indirect antimicrobials for tofu
  4. 4

    Onion (Allium cepa) and salt as indirect antimicrobials of tofu по Montilla, Glenda Baga

    Опубликовано 2003
    Диссертация

    Onion (Allium cepa) and salt as indirect antimicrobials of tofu
  5. 5

    Fresh garlic extract and salt as indirect antimicrobial for tofu по Ferrer, Daniela V.

    Диссертация

    Fresh garlic extract and salt as indirect antimicrobial for tofu
  6. 6

    Potassium sorbate and sodium benzoate as preservatives in candied kondol по Fandialan,Agnes M.

    Диссертация

    Potassium sorbate and sodium benzoate as preservatives in candied kondol
  7. 7

    Potassium sorbate as fungistat in dried beef. по Palispis, Brenda R.

    Диссертация

    Potassium sorbate as fungistat in dried beef.
  8. 8

    Comparative efficacy of sodium benzoate and potassium sorbate as preservative in candied kamias по Parce, Carmina J.

    Диссертация

    Comparative efficacy of sodium benzoate and potassium sorbate as preservative in candied kamias
  9. 9

    The effectivity of pimaricin and pH adjustment in retarding the spoilage of Ladu orange juice по Ramos, Juanita G.

    Диссертация

    The effectivity of pimaricin and pH adjustment in retarding the spoilage of Ladu orange juice
  10. 10

    Comparative performance of glucono-delta-lactone and sodium polyphosphate as preservative in miki prepared from selected flour blends по Tiglao, Blanquita J.

    Диссертация

    Comparative performance of glucono-delta-lactone and sodium polyphosphate as preservative in miki prepared from selected flour blends

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