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  1. 1

    Characterization and identification of some halophilic bacteria in spoiled fish sauce Autor Mabesa, Reynaldo C., Lagtapon, Simonetta C., Villaralvo, Ma. Josie

    Vydáno 1986
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    Characterization and identification of some halophilic bacteria in spoiled fish sauce
  2. 2

    Conversion of De Laval Coco Protein into soluble form as stabilizer and other food uses Autor Celestino, V.G, Gonzales, A.L, Capulso, S.A

    Vydáno 1981
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    Conversion of De Laval Coco Protein into soluble form as stabilizer and other food uses
  3. 3

    Studies on the isolation and functional characteristics of protein from coconut skim milk Autor Capulso, S.A, Gonzales, A.L, Celestino, V.G

    Vydáno 1981
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    Studies on the isolation and functional characteristics of protein from coconut skim milk
  4. 4

    Comparative acceptability of soymilks produced by different processing methods Autor Escueta, Elias E., Banzon, Julian A.

    Vydáno 1979
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    Comparative acceptability of soymilks produced by different processing methods
  5. 5

    The effect of degree of ripeness on the processing of saba bananas (Musa sapientum Linn.) into chips Autor Soriano, M.R, Pilac, L.M, Tunac, M.M

    Vydáno 1976
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    The effect of degree of ripeness on the processing of saba bananas (Musa sapientum Linn.) into chips

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