D- and z-values of Escherichia coli O157 H7, Salmonella enterica, and Listeria monocytogenes in heated orange juice por Pagal, Gladess A., Gabriel, Alonzo A.

Ligazón do recurso

Estimation of grapefruit juice color degradation from physicochemical properties and thermal inactivation parameters of e. coli o157 h7 por Gabriel, Alonzo A., Ables, Errol John O., Tiangson-Bayaga

Ligazón do recurso

A practicum at SYSU Intenational, Inc. Novaliches, Quezon City, Metro Manila por Molejon, Vincenzo A.

A practicum at General Tuna Corporation, General Santos City, Philippines por Tocmo, Restituto Tajora

A practicum at General Tuna Corporation General Santos City, Philippines por Cabote, Anathea Lee Bangkas

Thermal processing of packaged foods por Holdsworth, S. D.

Estimation of grapefruit juice color degradation from physicochemical properties and thermal inactivation parameters of E. coli O157;H7. por Gabriel, Alonzo A.

Length-Weight and Length- length relationships, condition factor, sex ratio and gonadosomatic index of the Ariid catfishes Arius dispar and Arius manillensis (Siluriformes Ariidae)... por Santos, Brian S.

D- and z- values of Escherichia coli O157 H7, Salmonella enterica, and Listeria monocytogenes in Heated Orange Juice.