Influences of product and process parameters on selected quality attributes of heat-treated Philippine Orange (Dalandan) juice par Cayabyab, Jochelle Elysse C.

Also available in UP Diliman Digital Archives

Quantification of the influences of product and process variables on ascorbic acid concentration and color changes in heat-treated lemon juice par Usero, Joanna Marie Carla L.

Also available in UP Diliman Digital Archives

Mathematical models for color parameter differentials in citrus reticulata juices influences of formulation and thermal process conditions par Vivas, Lara G., author

Influences of selected intrinsic product and extrinsic process variables on ascorbic acid and color characteristics in heat-treated Valencia orange juice par Rodriguez, Kimberly J.

Determination of least-cost nutritionally adequate diets for families in Bicol region by linear programming par Ericta, Hazel Dancel

Response surface model for bacillus cereus germination in iron fortified rice during hold-on and reheating par Apilado, Ruby Jamias

Evaluation of factors affecting retrogradation in a vacuum-packed, thermally processed whole kernel glutinous rice cake model system par Gonzales, Benjamin A.

Paulit-ulit par Rodriguez, Rona

Ang unang linggo par Barcenilla, Frances Therese R.

Utilizing a visual instructional workbook in mathematics 1 in Filipino language to grade 1 University of the Philippines Integrated School students par Gile, Teresa Paula