Effect of carrageenan coating with clove oil on quality of raw beef par Mislang, Maria Romina C.

Handbook of meat processing

Available for UP System via Wiley Online Library

Effect of nitrate on the color, flavor and texture of cured meats. par Gayongo, Cynthia M.

Potential use of greenwater algae as substitute to Isochrysis galbana for nursery culture of green mussel Perna viridis SPATS par Cadangin, Josel Fullido

Effects of thawing on the quality of frozen chicken breast meat. par Ormeo, Joerex Grant A.

Assessment of citric acid on quality chances of coconut (Cocos nucifera) drink with meat pulp during storage. par Cuenca, Princess F.

Effects of levels of fat, surimi from sardine(Sardina pilchardus) and heat processing on thermal gelation of meat batters. par Colmenero, Francisco Jimenez.

Profile of meat processing industry in Iloilo City par Dairo, Ma. Josefa Buenaflor

Comparative and correlational studies of the moisture, fat, flavor, and texture of cheese-filled and all-meat hotdogs par Osano, Joenalyn Planto