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  1. 1

    Chef's guide to charcuterie 由 Brevery, Jacques

    出版 2013
    图书

    Chef's guide to charcuterie
  2. 2

    Effect of chili powder on the shelf-life of skinless fresh pork sausages packaged in vacuum atmosphere 由 Santiago, Reymichelle B.

    出版 2010
    Thesis

    Effect of chili powder on the shelf-life of skinless fresh pork sausages packaged in vacuum atmosphere
  3. 3

    Biogenic amines in some commercially available fermented sausages in Laguna and Metro Manila 由 Bandolin, Shayne C.

    文件

    Biogenic amines in some commercially available fermented sausages in Laguna and Metro Manila
  4. 4

    Cabanutuan's longganisa 由 Chua, Johannes L.

    发表在 Cruising (2007)
    文件

    Cabanutuan's longganisa
  5. 5

    Antilisterial action of Pediococcus acidilactici AA5a in pork sausage fermentation 由 Marilao, Catherine G.

    文件

    Antilisterial action of Pediococcus acidilactici AA5a in pork sausage fermentation
  6. 6

    Bacteriocinogenic Pediococcus acidilactici AA5a as standard inoculum in fermented pork sausage 由 Marilao, Catherine Galera

    出版 2004
    Thesis

    Bacteriocinogenic Pediococcus acidilactici AA5a as standard inoculum in fermented pork sausage
  7. 7

    Effect of KCl substitution on the microbiological and sensory characteristics of skinless pork longanisa during frozen storage 由 Zurbito, May Quijano

    出版 2002
    Thesis

    Effect of KCl substitution on the microbiological and sensory characteristics of skinless pork longanisa during frozen storage
  8. 8

    Utilization of coconut residue flour in skinless pork longganisa 由 Pineda, Ma. Antonieta Racquel T.

    出版 2002
    Thesis

    Utilization of coconut residue flour in skinless pork longganisa
  9. 9

    A study on the retention of calcium in calcium-fortified skinless pork longganiza 由 Tarape, Patty Rigunan

    出版 2000
    Thesis

    A study on the retention of calcium in calcium-fortified skinless pork longganiza
  10. 10

    Effects of tetrasodium pyrophosphate incorporated at different levels in skinless pork longanisa 由 Dy, Judy D.

    出版 1999
    Thesis

    Effects of tetrasodium pyrophosphate incorporated at different levels in skinless pork longanisa

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