D- and z-values of Escherichia coli O157 H7, Salmonella enterica, and Listeria monocytogenes in heated orange juice 由 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 由 Gabriel, Alonzo A., Ables, Errol John O., Tiangson-Bayaga

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

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

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

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

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

Rapid thermal processing science and technology

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

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