Showing 151 - 160 results of 196 for search '"Fish processing"', query time: 0.02s Refine Results
  1. 151

    A report on practice in industry training in fish technology. by Lope, Belina L.

    Published 1978
    Thesis

    A report on practice in industry training in fish technology.
  2. 152

    A study of some factors affecting the quality of pickled anchovies. by Loterte, Florfida C.

    Published 1978
    Thesis

    A study of some factors affecting the quality of pickled anchovies.
  3. 153

    A study on the loss of phenol in relation to the shelf life of smoke clam (anodonta grandis). by Martinez, Linda P.

    Published 1978
    Thesis

    A study on the loss of phenol in relation to the shelf life of smoke clam (anodonta grandis).
  4. 154

    Standardization of frying as a pre-cooking method in canning roundscad (sardine style). by Mallen, Charito V.

    Published 1977
    Thesis

    Standardization of frying as a pre-cooking method in canning roundscad (sardine style).
  5. 155

    The effects of chilling and freezing temparatures on the shelf-life of fresh shucked oysters. by Diaz, Rosario G.

    Published 1976
    Thesis

    The effects of chilling and freezing temparatures on the shelf-life of fresh shucked oysters.
  6. 156

    A report on practice in industry training in fish processing technology. by Labanguis, Noemi M.

    Published 1976
    Thesis

    A report on practice in industry training in fish processing technology.
  7. 157

    A preliminary study on total reducing substance test as index for acertaining quality of frozen oyster (Ostrea iredalei) faustino. by Ong, Elizabeth A.

    Published 1976
    Thesis

    A preliminary study on total reducing substance test as index for acertaining quality of frozen oyster (Ostrea iredalei) faustino.
  8. 158

    A comparative study on the effects of the different methods of chilling by histochemical observation. by Robles, Rosalie M.

    Published 1976
    Thesis

    A comparative study on the effects of the different methods of chilling by histochemical observation.
  9. 159

    Development of canned sauteed "Bagoong" . by Yam, Felomena Deborah

    Published 1976
    Thesis

    Development of canned sauteed "Bagoong" .
  10. 160

    The effect of different binders and the microbial population of fish sausage using acanthurus bleekeri. by Gorrero, Escolastica V.

    Published 1974
    Thesis

    The effect of different binders and the microbial population of fish sausage using acanthurus bleekeri.

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