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  1. 1

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

    出版事項 1986
    全文の入手
    Analytics

    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 著者: Celestino, V.G, Gonzales, A.L, Capulso, S.A

    出版事項 1981
    全文の入手
    Analytics

    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 著者: Capulso, S.A, Gonzales, A.L, Celestino, V.G

    出版事項 1981
    全文の入手
    Analytics

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

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

    出版事項 1979
    全文の入手
    Analytics

    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 著者: Soriano, M.R, Pilac, L.M, Tunac, M.M

    出版事項 1976
    Analytics

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

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