Dangos 1 - 5 canlyniadau o 5 ar gyfer chwilio '', amser ymholiad: 0.01e Mireinio'r Canlyniadau
  1. 1

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

    Cyhoeddwyd 2007
    Traethawd Ymchwil

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

    Enhanced patis production

    Cyhoeddwyd 1996
    Traethawd Ymchwil

    Enhanced patis production
  3. 3

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

    Cyhoeddwyd 1990
    Llyfr

    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. gan Espejo-Hermes, Jasmin M.

    Cyhoeddwyd 1984
    Traethawd Ymchwil

    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. gan Peralta, Ernestina M.

    Erthygl

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

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