Handbook of fermented meat and poultry

Available for UP System via Wiley Online Library

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

Chef's guide to charcuterie por Brevery, Jacques

The art of charcuterie por Kowalski, John 1954-

Lourdes Santos Rivera guru of meat processing in the Philippines por Hernandez, Yolanda Canseco

Effect of chili powder on the shelf-life of skinless fresh pork sausages packaged in vacuum atmosphere por Santiago, Reymichelle B.

Charcuterie sausages, pates, accompaniments por Sonnenschmidt, Frederic H. 1935-

MIS meat safety, a priority

Utilization of coconut flour for fiber content improvement of Lucban longonisa por Bacolor, Diane Lucas

Inactivation of salmonella typhimurium E1366 in organic acid tumble soaked ox tripe por Valera, Ma. Celeste Barbosa