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

Tam Metin Erişim

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

Tam Metin Erişim

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

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

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

Thermal processing of packaged foods Yazar: Holdsworth, S. D.

Estimation of grapefruit juice color degradation from physicochemical properties and thermal inactivation parameters of E. coli O157;H7. Yazar: 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)... Yazar: Santos, Brian S.

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