Showing 1 - 5 results of 5 for search '', सवाल का समय: 0.01सेकंड परिणाम को परिष्कृत करें
  1. 1

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

    प्रकाशित 2007
    थीसिस

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

    Enhanced patis production

    प्रकाशित 1996
    थीसिस

    Enhanced patis production
  3. 3

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

    प्रकाशित 1990
    पुस्तक

    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. द्वारा Espejo-Hermes, Jasmin M.

    प्रकाशित 1984
    थीसिस

    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. द्वारा Peralta, Ernestina M.

    लेख

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

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