Gösterilen 1 - 9 sonuçlar arası kayıtlar. 9 sonuç. Aranan kelime '', Sorgu süresi: 0.01s Sonuçları Daraltın
  1. 1

    Formulation of kalamansi juice concentrate with packaging material suitability Yazar: Fermin, Aileen G.

    Baskı/Yayın Bilgisi 1998
    Tez

    Formulation of kalamansi juice concentrate with packaging material suitability
  2. 2

    Extraction efficiency and thermal processing requirements for kalamansi juice Yazar: Gatchalian, Miflora M.

    Baskı/Yayın Bilgisi 1983
    Kitap

    Extraction efficiency and thermal processing requirements for kalamansi juice
  3. 3

    Extraction efficiency and thermal processing requirements for kalamansi juice Yazar: Gatchalian, Miflora M.

    Baskı/Yayın Bilgisi 1982
    Kitap

    Extraction efficiency and thermal processing requirements for kalamansi juice
  4. 4

    Volatile flavor constituents of fresh and processed kalamansi (Citrus microcarpa Bunge) juice Yazar: Mina, Cynthia P.

    Kitap

    Volatile flavor constituents of fresh and processed kalamansi (Citrus microcarpa Bunge) juice
  5. 5

    The role of pectic enzymes on cloud stability of kalamansi juice (Citrus Microcarpa Bunge) Yazar: Radomvivat, Pairin

    Kitap

    The role of pectic enzymes on cloud stability of kalamansi juice (Citrus Microcarpa Bunge)
  6. 6

    Ascorbic acid stability and non-enzymatic browning in stored heat-treated sweetened and unsweetened kalamansi (citrus microcarpa, Bunge) juice Yazar: Tolentino, Erlinda B.

    Kitap

    Ascorbic acid stability and non-enzymatic browning in stored heat-treated sweetened and unsweetened kalamansi (citrus microcarpa, Bunge) juice
  7. 7

    Ascorbic acid stability and non-enzymatic browning in stored heat-treated sweetened and unsweetened kalamansi (citrus microcarpa, Bunge) juice Yazar: Tolentino, Erlinda B.

    Kitap

    Ascorbic acid stability and non-enzymatic browning in stored heat-treated sweetened and unsweetened kalamansi (citrus microcarpa, Bunge) juice
  8. 8

    The role of pectic enzymes on cloud stability of kalamansi juice (Citrus Microcarpa Bunge) Yazar: Radomvivat, Pairin

    Kitap

    The role of pectic enzymes on cloud stability of kalamansi juice (Citrus Microcarpa Bunge)
  9. 9

    Volatile flavor constituents of fresh and processed kalamansi (Citrus microcarpa Bunge) juice Yazar: Mina, Cynthia P.

    Kitap

    Volatile flavor constituents of fresh and processed kalamansi (Citrus microcarpa Bunge) juice

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