检索结果 - "Meat Preservation."

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  1. 1

    Partial substitution of prague powder with sorbic acid in quick cured ham 由 Villalba, Ma. Rica A.

    Thesis


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  2. 2

    Pag-iimbak ng karne isang courseware ng Technology Correspondence Program, Technology and Livelihood Resource Center

    出版 1990
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  3. 3

    Freeze-thaw stability of beef hamburger patties with carrageenan 由 Chua, Penny Siy

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  4. 4

    Preservation of meat and meat products 由 Sumulong, Manuel D.

    出版 1950
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  5. 5

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

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  6. 6

    Process meat at home 由 Ibarra, Perlito Ipoe

    出版 1989
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  7. 7

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

    Thesis


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  8. 8

    Freeze-thaw stability of Philippine pork hotdogs with microwave-stabilized rice bran 由 Jusay, Mia Karla E.

    出版 2013
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  9. 9

    Fermentation of tocino 由 Santiago, Evelyn S.

    Thesis


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  10. 10

    Process meat at home 由 Ibarra, Perlito Ipoe

    出版 1989
    图书


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