1 - 10 toradh á dtaispeáint as 10 toradh san iomlán ar an gcuardach '', am iarratais: 0.02s Beachtaigh na torthaí
  1. 1

    Food safety knowledge, attitudes, and practices of bagoong alamang vendors in the 5th district of Camarines Sur, Bicol Region de réir Lo, Kim M.

    Foilsithe / Cruthaithe 2022
    Tráchtas

    Food safety knowledge, attitudes, and practices of bagoong alamang vendors in the 5th district of Camarines Sur, Bicol Region
  2. 2

    Establishment of a thermal process for bottled balao-balao (fermented rice-shrimp mixture) de réir Santos, Ma. Anna Rita T.

    Foilsithe / Cruthaithe 2004
    Tráchtas

    Establishment of a thermal process for bottled balao-balao (fermented rice-shrimp mixture)
  3. 3

    Establishment of a thermal process for bagoong alamang (Philippine Shrimp Paste) in bottles de réir Coorey, Jude Herman Ranil

    Foilsithe / Cruthaithe 1991
    Tráchtas

    Establishment of a thermal process for bagoong alamang (Philippine Shrimp Paste) in bottles
  4. 4

    The use of alamang (Acetes Indicus) in kroepeck de réir Antiola, Gracia L.

    Foilsithe / Cruthaithe 1976
    Tráchtas

    The use of alamang (Acetes Indicus) in kroepeck
  5. 5

    Decimal reduction times of Bacillus spores in fermented shrimp paste (Bagoong alamang) de réir Reyes, Narish Lacaba

    Tráchtas

    Decimal reduction times of Bacillus spores in fermented shrimp paste (Bagoong alamang)
  6. 6

    Factors affecting the ripening and flavor of bagoong alamang (shrimp paste), (Acetes sp.) de réir Nieto, Marceliano B.

    LEABHAR

    Factors affecting the ripening and flavor of bagoong alamang (shrimp paste), (Acetes sp.)
  7. 7

    Development of sweet and spicy alamang (Acetes Spp) crunchies de réir Advincula, Maria Athena

    Tráchtas

    Development of sweet and spicy alamang (Acetes Spp) crunchies
  8. 8

    Acceptability of two types of shrimps head pastes de réir Mangubat, Nellie V.

    Tráchtas

    Acceptability of two types of shrimps head pastes
  9. 9

    The microbiology of fermented shrimps (Nematopalaemon tenuipes) of Cagayan de réir Culasing, Carmencita Lorenzo

    Tráchtas

    The microbiology of fermented shrimps (Nematopalaemon tenuipes) of Cagayan
  10. 10

    Factors affecting the ripening and flavor of bagoong alamang (shrimp paste), (Acetes sp.) de réir Nieto, Marceliano B.

    LEABHAR

    Factors affecting the ripening and flavor of bagoong alamang (shrimp paste), (Acetes sp.)

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