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  1. 1

    Post-Mortem changes in the hypoxanthine content and non protein nitrogenous compounds of milkfish in relation to its sensory qualities. por Santos, Leonor M.

    Publicado 1978
    Thesis

    Post-Mortem changes in the hypoxanthine content and non protein nitrogenous compounds of milkfish in relation to its sensory qualities.
  2. 2

    Effect of purging on grit reduction and physico-sensory quality of green mussel (Perna viridis). por Agustin, Kimbert Lapore

    Thesis

    Effect of purging on grit reduction and physico-sensory quality of green mussel (Perna viridis).

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