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  1. 1

    Thermal process establishment of sauteed camaru (Gryllotalpa orientalis) in tin can by Carreon, H.R. William Sanchez

    Published 2004
    Thesis

    Thermal process establishment of sauteed camaru (Gryllotalpa orientalis) in tin can
  2. 2

    CRC handbook of lethality guides for low-acid canned foods

    Published 1983
    Book

    CRC handbook of lethality guides for low-acid canned foods
  3. 3

    Philippine handbook on canned low-acid foods.

    Published 1982
    Book

    Philippine handbook on canned low-acid foods.
  4. 4

    Canned foods thermal processing and microbiology A.C. Hersom, E. D. Hulland by Hersom, Albert Charles

    Published 1980
    Book

    Canned foods thermal processing and microbiology A.C. Hersom, E. D. Hulland
  5. 5

    Canned foods thermal processing and microbiology by Hersom, Albert Charles

    Published 1980
    Book

    Canned foods thermal processing and microbiology
  6. 6

    Canned foods an introduction to their microbiology (Baumgartner) by Hersom, Albert Charles

    Published 1969
    Book

    Canned foods an introduction to their microbiology (Baumgartner)
  7. 7

    Laboratory inspection of canned and bottled foods by Dickinson, Denis 1915-

    Published 1955
    Book

    Laboratory inspection of canned and bottled foods
  8. 8

    Titratable acidity of ripened fresh mangoes (Mangifera indica Linn.) and its relationship to quality of canned mango scoops by Del Rosario, Rosemarie M.

    Thesis

    Titratable acidity of ripened fresh mangoes (Mangifera indica Linn.) and its relationship to quality of canned mango scoops
  9. 9

    Development of canned sisig by Collado, Sarah Jean G.

    Thesis

    Development of canned sisig

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