The 3Ds of processed meat. IN Food for the family [column] by Estrada, Miriam Razon

The chemistry of food additives and preservatives by Msagati, Titus A.M

Influences of malic acid and nisin supplementations on the decimal reduction times of E. coli O157 H7 in mildly-heated young coconut liquid endosperm by Estilo, Emil Emmanuel C.

Study of the potential of exogenous trehalose in preventing ascorbic acid degradation in heat-dried Lycopersicon esculentum fruit by Aguilar, Roel Joseph B., Espiritu, Joan Camille P.

Process-induced food toxicants occurrence, formation, mitigation, and health risks by Stadler, Richard H.

Effects of monolaurine, acetic acid, and EDTA on thermal inactivation of Escherichia coli (UPCC 1195) in ground chicken meat by Dela Fuente, Ma. Cecilia A.

Fresh ginger extract and salt as indirect antimicrobials for tofu by Montano, Tracy Jane G.

Onion (Allium cepa) and salt as indirect antimicrobials of tofu by Montilla, Glenda Baga

Antibacterial activity of crude ethanolic extracts of pummelo [Citrus maxima (Burm.) Merr.] on Listeria monocytogenes and Staphylococcus aureus. by Barrion, A. S. A.

Natural antimicrobial systems and food preservation

Preservatives in the food, pharmaceutical and environmental industries

Antimicrobial food additives characteristics, uses, effects by Lueck, Erich

Enzymes in food processing by Reed, Gerald

The effect of some food preservatives in coconut toddy [microform] by Unson, Carmen G.

Enzymes in food processing

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A review of the technological efficacy of some antimicrobial agents fourteenth report.

Food yeast from cassava by Alonso, Christina V.

Enzymes in food processing by Reed, Gerald

Comparative performance of glucono-delta-lactone and sodium polyphosphate as preservative in miki prepared from selected flour blends by Tiglao, Blanquita J.

Antimicrobial application on CHALUA, a Vietnamese sausage by Talan, Ceri Kristine H.