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  1. 1

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

    出版 1979
    Thesis

    Evaluation of the keeping quality of two types of smoked galonggong (Decapterus Macrosoma)
  2. 2

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

    出版 1979
    Thesis

    The effect of phosphates on the organoleptic micro-biological and chemical characteristics of smoked bangos (Chanos Chanos Forskal)
  3. 3

    Processing and marketing of smoked fish part III 由 Guerrero, C.V

    出版 1977
    圖書

    Processing and marketing of smoked fish part III
  4. 4

    Studies on the smoke curing of bangus (chanos chanos forskal) [microform] 由 Cabuslay, Reynaldo Wycoco 1949-

    出版 1977
    Visual Material

    Studies on the smoke curing of bangus (chanos chanos forskal) [microform]
  5. 5

    Processing and marketing of smoked fish part 1 : Central Luzon 由 Medina, P. M., Tanyag, E. G., Guerrero, C. V.

    出版 1976
    圖書

    Processing and marketing of smoked fish part 1 : Central Luzon
  6. 6

    Processing and marketing of smoked fish Part II, Southern Tagalog 由 Guerrero, C. V.

    出版 1976
    圖書

    Processing and marketing of smoked fish Part II, Southern Tagalog
  7. 7

    Processing and marketing of smoked fish, Part I Central Luzon 由 Medina, P. M.

    出版 1976
    圖書

    Processing and marketing of smoked fish, Part I Central Luzon
  8. 8

    Developments in handling and processing fish 由 Burgess, G.

    出版 1965
    圖書

    Developments in handling and processing fish
  9. 9

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

    圖書

    Studies on the smoke curing of bangus (chanos forskal)
  10. 10

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

    圖書

    Efficacy of antioxidants against rancidity development in smoked herring (Sardinella longiceps Cuvier and Valenciannes) at different storage temperature

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