Mostra 1 - 5 risultati di 5 ricerca '', tempo di risposta: 0,01s Raffina i risultati
  1. 1

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

    Pubblicazione 2007
    Tesi

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

    Enhanced patis production

    Pubblicazione 1996
    Tesi

    Enhanced patis production
  3. 3

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

    Pubblicazione 1990
    Libro

    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. di Espejo-Hermes, Jasmin M.

    Pubblicazione 1984
    Tesi

    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. di Peralta, Ernestina M.

    Articolo

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

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