Showing 461 - 470 results of 562 for search '"Meat."', query time: 0.02s Refine Results
  1. 461

    Effect of carrageenan on the water holding capacity of cured hams by Panganiban, Cherry C.

    Thesis

    Effect of carrageenan on the water holding capacity of cured hams
  2. 462

    Langkauas (Zingiber zerumbet Linn. Smith) extract as meat (rump) tenderizer by Parrone, Sarah Flandez

    Thesis

    Langkauas (Zingiber zerumbet Linn. Smith) extract as meat (rump) tenderizer
  3. 463

    Effect of gamma-irradiation on some physico-chemical, microbiological, toxicological and sensory properties of freshly pared coconut meat quarters by Sta. Ana, Monaliza Perez

    Thesis

    Effect of gamma-irradiation on some physico-chemical, microbiological, toxicological and sensory properties of freshly pared coconut meat quarters
  4. 464

    Improvement and standardization of a low-cost and nutritious skinless pork longanisa by Valdez, Maria Isabel C.

    Thesis

    Improvement and standardization of a low-cost and nutritious skinless pork longanisa
  5. 465

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

    Thesis

    Partial substitution of prague powder with sorbic acid in quick cured ham
  6. 466

    Evaluation of goat (Capra hircus) meat or chevon on longanisa by Yap, Ana Maria Cura

    Thesis

    Evaluation of goat (Capra hircus) meat or chevon on longanisa
  7. 467

    Survival and inhibition of Clostridium sporogenes P.A.3679 in nitrite-cured tocino by Catbagan, Katherine P.

    Thesis

    Survival and inhibition of Clostridium sporogenes P.A.3679 in nitrite-cured tocino
  8. 468

    Development of skinless beef longanisa using optimum levels of binders by Chua, Mary Junel P.

    Thesis

    Development of skinless beef longanisa using optimum levels of binders
  9. 469

    Development of canned chevon pate by Siy, Iris

    Thesis

    Development of canned chevon pate
  10. 470

    Meat processing [videorecording].

    Visual Material

    Meat processing [videorecording].

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