Đang hiển thị 1 - 5 kết quả của 5 cho tìm kiếm '', thời gian truy vấn: 0.01s Tinh chỉnh kết quả
  1. 1

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

    Được phát hành 2007
    Luận văn

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

    Enhanced patis production

    Được phát hành 1996
    Luận văn

    Enhanced patis production
  3. 3

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

    Được phát hành 1990
    Sách

    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. Bằng Espejo-Hermes, Jasmin M.

    Được phát hành 1984
    Luận văn

    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. Bằng Peralta, Ernestina M.

    Bài viết

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

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