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  1. 1

    Microbiology and technology of native fermented sausage by Sison, Eduardo Cruz 1945-

    Published 1967
    Thesis


    Cover Image
  2. 2

    Characteristics of fresh sausages using different levels of pork, chevon and carabeef by Esguerra, Florinia Creus 1947-

    Book


    Cover Image
  3. 3

    Processing of fish sausage from surgeon fish (acanthurus bleekeri gunther) and the possible suppression of fishy odor by eugenol by Consolacion, Frisco Ignacio 1947-

    Book


    Cover Image
  4. 4

    Utilization of carabeef on sausage and meat loaf products by Yasay, Gregorio Delgado 1948-

    Book


    Cover Image
  5. 5

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

    Book


    Cover Image
  6. 6

    Karne, kusina, kuwarta by Ibarra, Perlito Ipoe

    Published 1992
    Book


    Cover Image
  7. 7

    Effect of chili powder on the shelf-life of skinless fresh pork sausages packaged in vacuum atmosphere by Santiago, Reymichelle B.

    Published 2010
    Thesis


    Cover Image
  8. 8

    Nonfat dry milk in longanisa by Edralin, Christina R.

    Thesis


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  9. 9

    A comparative analytical study of selected attributes of four brands of vienna sausage by Sy, Carmencita N.

    Thesis


    Cover Image
  10. 10

    Utilization of undeveloped jackfruit perianth as filler in skinless longganisa by Lazo, Candice Kaye B.

    Thesis


    Cover Image

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