Showing 61 - 70 results of 75 for search '"Meat Preservation"', query time: 0.02s Refine Results
  1. 61

    Substitution of nitrite with ascorbate in conventional quick cured bacon by Azarcon, Sonia B.

    Thesis

    Substitution of nitrite with ascorbate in conventional quick cured bacon
  2. 62

    Isolation and identification of bacteriocidal lactobacillus in a locally fermented meat sausage by Lualhati, Maria Gracia A.

    Thesis

    Isolation and identification of bacteriocidal lactobacillus in a locally fermented meat sausage
  3. 63

    Effects of potassium chloride on microbiological and sensory characteristics of frozen pork tocino by Cadapan, Lumen Tribo

    Thesis

    Effects of potassium chloride on microbiological and sensory characteristics of frozen pork tocino
  4. 64

    Utilization of beef by-products for the improvement of carabeef hotdogs by Garcia, Cherry Bernadette S.

    Thesis

    Utilization of beef by-products for the improvement of carabeef hotdogs
  5. 65

    Effect of different radiation dose levels on the lipid oxidation, microbiological quality and some physical characteristics of pre-cooked pork loin by Pascual, Catherine R.

    Thesis

    Effect of different radiation dose levels on the lipid oxidation, microbiological quality and some physical characteristics of pre-cooked pork loin
  6. 66

    Potassium sorbate as fungistat in dried beef. by Palispis, Brenda R.

    Thesis

    Potassium sorbate as fungistat in dried beef.
  7. 67

    Fermentation of tocino by Santiago, Evelyn S.

    Thesis

    Fermentation of tocino
  8. 68

    A study on the functionality effects of potassium chloride in tocino by Madrio, Elpidio R. Jr

    Thesis

    A study on the functionality effects of potassium chloride in tocino
  9. 69

    Utilization of rice and mungbean in longanisa by Magat, Emily L.

    Thesis

    Utilization of rice and mungbean in longanisa
  10. 70

    Utilization of rice, mungbean and malunggay in hamburger patties by by Magdale, Rosebelle N.

    Thesis

    Utilization of rice, mungbean and malunggay in hamburger patties by

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