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  1. 11
    by Cariaso, Karen T. S.
    Published 1997
    Thesis

    Utilization of iodized salt in the production of tocino
  2. 12
    Thesis

    Development of a quality control manual for skinless pork "longanisa"
  3. 13
    by Florencio, Cynthia Anne L.
    Published 1990
    Thesis

    Acceleration of the curing process in ham production using Lactobacillus Plantarum
  4. 14
    by Cruz, Ida L.
    Published 1984
    Thesis

    Reduction of shrinkage on porkburger
  5. 15
    by Pascual, Loreto R.
    Published 1967
    Thesis

    A study on two sets of packaging conditions for pork chops
  6. 16
    Thesis

    Effects of potassium chloride on microbiological and sensory characteristics of frozen pork tocino
  7. 17
    Thesis

    Freeze-thaw stability of beef hamburger patties with carrageenan
  8. 18
    Thesis

    Wholesomeness of tocino sold in selected wet markets of Quezon City
  9. 19
    Thesis

    Isolation and identification of bacteriocidal lactobacillus in a locally fermented meat sausage
  10. 20
    Thesis

    Stability of monascus color in nitrite-cured meat products
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