Отображение 1 - 5 результаты of 5 для поиска '', время запроса: 0.01сек. Отмена результатов
  1. 1

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

    Опубликовано 2007
    Диссертация

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

    Enhanced patis production

    Опубликовано 1996
    Диссертация

    Enhanced patis production
  3. 3

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

    Опубликовано 1990
    ‌

    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. по Espejo-Hermes, Jasmin M.

    Опубликовано 1984
    Диссертация

    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. по Peralta, Ernestina M.

    Статья

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

Инструменты поиска: