Näytetään 1 - 5 yhteensä 5 tuloksesta haulle '', hakuaika: 0,01s Tarkenna hakua
  1. 1

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

    Julkaistu 2007
    Opinnäyte

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

    Enhanced patis production

    Julkaistu 1996
    Opinnäyte

    Enhanced patis production
  3. 3

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

    Julkaistu 1990
    Kirja

    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. Tekijä Espejo-Hermes, Jasmin M.

    Julkaistu 1984
    Opinnäyte

    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. Tekijä Peralta, Ernestina M.

    Artikkeli

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

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