Εμφανίζονται 1 - 5 Αποτελέσματα από 5 για την αναζήτηση '', χρόνος αναζήτησης: 0,01δλ Περιορισμός αποτελεσμάτων
  1. 1

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

    Έκδοση 2007
    Thesis

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

    Enhanced patis production

    Έκδοση 1996
    Thesis

    Enhanced patis production
  3. 3

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

    Έκδοση 1990
    Βιβλίο

    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. ανά Espejo-Hermes, Jasmin M.

    Έκδοση 1984
    Thesis

    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. ανά Peralta, Ernestina M.

    Άρθρο

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

Εργαλεία αναζήτησης: