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.

Obter o texto integral

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

Obter o texto integral

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

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

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

Rapid thermal processing science and technology

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

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