Zobrazuji výsledky 1 - 5 z 5 pro vyhledávání '', doba hledání: 0,01 s. Upřesnit hledání
  1. 1

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

    Vydáno 2007
    Diplomová práce

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

    Enhanced patis production

    Vydáno 1996
    Diplomová práce

    Enhanced patis production
  3. 3

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

    Vydáno 1990
    Kniha

    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. Autor Espejo-Hermes, Jasmin M.

    Vydáno 1984
    Diplomová práce

    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. Autor Peralta, Ernestina M.

    Článek

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

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