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  1. 1

    Characteristics of pre- and post-chilled processed porcine muscles by Suthivanit, Nongluck (Mahabandha) 1936-

    Book


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  2. 2

    Smoked product and fresh sausages from duck meat by Salares, Lutgarda H.

    Book


    Cover Image
  3. 3

    Karne, kusina, kuwarta by Ibarra, Perlito Ipoe

    Published 1992
    Book


    Cover Image
  4. 4

    Desirable salinity in curing ham by the pickling method [microform] by Clemente, Martina A. 1920-

    Published 1974
    Visual Material


    Cover Image
  5. 5

    Smoked product and fresh sausage from duck meat [microform] by Salares, Lutgarda H.

    Published 1979
    Visual Material


    Cover Image
  6. 6

    Characteristics of pre- and post-chilled processed porcine muscles [microform] by Suthivanit, Nongluck Mahabandha 1936-

    Published 1977
    Visual Material


    Cover Image
  7. 7

    Ham made of tilapia and bangus?. IN Agri-talk [column] by Sarian, Zac B.

    Published in Philippine Panorama (2008)
    Article


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  8. 8

    Firm still uses 92-year-old process to produce ham by Dumlao, Tina Arceo

    Published in Philippine Daily Inquirer (2000)
    Article


    Cover Image
  9. 9

    Experimental observations on the food requirement of fry of Mugil Parsia ham. by Ghosh, A. N.

    Article


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