Showing 11 - 20 results of 21 for search '"Ham."', query time: 0.02s Refine Results
  1. 11

    Characteristics of pre- and post-chilled processed porcine muscles [microform] by Suthivanit, Nongluck Mahabandha 1936-

    Published 1977
    Visual Material

    Characteristics of pre- and post-chilled processed porcine muscles [microform]
  2. 12

    Desirable salinity in curing ham by the pickling method [microform] by Clemente, Martina A. 1920-

    Published 1974
    Visual Material

    Desirable salinity in curing ham by the pickling method [microform]
  3. 13

    Fault location in electrical power systems using intelligent systems techniques. by Souza, J.C.S

    Article

    Fault location in electrical power systems using intelligent systems techniques.
  4. 14

    Characteristics of pre- and post-chilled processed porcine muscles by Suthivanit, Nongluck (Mahabandha) 1936-

    Book

    Characteristics of pre- and post-chilled processed porcine muscles
  5. 15

    Smoked product and fresh sausages from duck meat by Salares, Lutgarda H.

    Book

    Smoked product and fresh sausages from duck meat
  6. 16

    Storage changes in quick cured chicken ham by Diaz, Ma. Regina T.

    Book

    Storage changes in quick cured chicken ham
  7. 17

    A high-speed and low-voltage associative co-processor with exact Hamming by Oike, Y.

    Article

    A high-speed and low-voltage associative co-processor with exact Hamming
  8. 18

    Trellis-coded modulation with bit interleaving and iterative decoding. by Xiaodong Li

    Article

    Trellis-coded modulation with bit interleaving and iterative decoding.
  9. 19

    Coding for system-on-chip networks a unified framework. by Sridhara, S.R

    Article

    Coding for system-on-chip networks a unified framework.
  10. 20

    Extended Hamming product codes analytical performance evaluation for low error rate applications. by Chiaraluce, F.

    Article

    Extended Hamming product codes analytical performance evaluation for low error rate applications.

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