يعرض 1 - 5 نتائج من 5 نتيجة بحث عن '', وقت الاستعلام: 0.01s تنقيح النتائج
  1. 1

    Isolation, identification, growth and thermal death characterization of Bacillus cereus in patis fish sauce حسب Bernisca, Gerly Anne G.

    منشور في 2007
    أطروحة

    Isolation, identification, growth and thermal death characterization of Bacillus cereus in patis fish sauce
  2. 2

    Enhanced patis production

    منشور في 1996
    أطروحة

    Enhanced patis production
  3. 3

    Post-harvest technology, preservation and quality of fish in Southeast Asia

    منشور في 1990
    كتاب

    Post-harvest technology, preservation and quality of fish in Southeast Asia
  4. 4

    Application of proteolytic enzymes (papain and bromelin) and elevated temperatures in fish sauce manufacture from stelephorus spp. حسب Espejo-Hermes, Jasmin M.

    منشور في 1984
    أطروحة

    Application of proteolytic enzymes (papain and bromelin) and elevated temperatures in fish sauce manufacture from stelephorus spp.
  5. 5

    The relationship of antioxidant activity and browning, as index of mallard reaction products (MRPs), in Philippine fish sauce. حسب Peralta, Ernestina M.

    مقال

    The relationship of antioxidant activity and browning, as index of mallard reaction products (MRPs), in Philippine fish sauce.

أدوات البحث: