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

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

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

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

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

Rapid thermal processing of semiconductors par Borisenko, V. E. (Viktor Evgen'evich)

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

Rapid thermal processing science and technology

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Establishment of thermal processess for food products par Alabastro, Estrella F.

Introduction to thermal processing of foods par Goldblith, S. A.