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  1. 1

    Studies on the smoke curing of bangus (chanos forskal) di Cabuslay, Reynaldo Wycoco 1949-

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  2. 2

    Efficacy of antioxidants against rancidity development in smoked herring (Sardinella longiceps Cuvier and Valenciannes) at different storage temperature di Elomina, Rene L. 1948-

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  3. 3

    Development and storage stability of vacuum packed smoked Spanish mackerel (Scomberomorus commerson) at 0 - 5oC di Trinidad, Leny M.

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  4. 4

    Development and storage studies of smoke-dried frigate mackerel (Auxis thazard, L.) di Plete, Corazon Piquero 1957-

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  5. 5

    Evaluation of the keeping quality of two types of smoked galonggong (Decapterus Macrosoma) di De Veas, Evelyn L.

    Pubblicazione 1979
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  6. 6

    Developments in handling and processing fish di Burgess, G.

    Pubblicazione 1965
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  7. 7

    The development and the effects of storage conditions on smoked soft-boned bangus (Chanos Chanos) di Baclig, Remedios Villegas

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  8. 8

    Utilization of iodized salt in the production of smoked tunsoy di Pujanes, Kristina Maureen Ogali

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  9. 9

    The effect of phosphates on the organoleptic micro-biological and chemical characteristics of smoked bangos (Chanos Chanos Forskal) di Batoon, Vista A.

    Pubblicazione 1979
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  10. 10

    Quality assessment of smoked "galunggong" (Decapterus macrosoma) from four Quezon City markets di Dizon, Casey Lou Cabang

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