Showing 1,191 - 1,200 results of 1,391 for search '"Preservation"', query time: 0.02s Refine Results
  1. 1191

    Influences of selected intrinsic product and extrinsic process variables on ascorbic acid and color characteristics in heat-treated Valencia orange juice by Rodriguez, Kimberly J.

    Thesis

    Influences of selected intrinsic product and extrinsic process variables on ascorbic acid and color characteristics in heat-treated Valencia orange juice
  2. 1192

    Optimization of microwave-vacuum stabilized rice bran incorporation in skinless pork longganisa by Shi, Carla Bianca G.

    Thesis

    Optimization of microwave-vacuum stabilized rice bran incorporation in skinless pork longganisa
  3. 1193

    Process optimization of spray-dried kamias (Averrhoa bilimbi L.) powder using response surface methodology by Tolete, Albei Keith C.

    Thesis

    Process optimization of spray-dried kamias (Averrhoa bilimbi L.) powder using response surface methodology
  4. 1194

    Fruit and vegetable processing product

    Book

    Fruit and vegetable processing product
  5. 1195

    The minimum process for canned tropical mushroom (Volvariella volvacea ex. Bull. Singer) using still retort by Bautista, Virginia R.

    Thesis

    The minimum process for canned tropical mushroom (Volvariella volvacea ex. Bull. Singer) using still retort
  6. 1196

    The effect of irradiation on the flavor and aroma of coffee beans (Coffea robusta L) by Embuscado, Milda Evangelista

    Book

    The effect of irradiation on the flavor and aroma of coffee beans (Coffea robusta L)
  7. 1197

    Effects of freezing and frozen storage on the quality of cured pork shoulders by Fabian, Evangeline F.

    Book

    Effects of freezing and frozen storage on the quality of cured pork shoulders
  8. 1198

    Analysis of the tap test for vacuum utilizing Digital Signal Processing (DSP) by Guantes, Arnel C.

    Book

    Analysis of the tap test for vacuum utilizing Digital Signal Processing (DSP)
  9. 1199

    Thermal resistance of PA 3679 spores as affected by different levels of sodium nitrite and sodium chloride using a model sytem of pork by Peralta, Emernelita Ilas

    Book

    Thermal resistance of PA 3679 spores as affected by different levels of sodium nitrite and sodium chloride using a model sytem of pork
  10. 1200

    Single serve frozen dessert formulation and process standardization, storage studies and consumer testing by Ramos, Imelda Mendoza

    Thesis

    Single serve frozen dessert formulation and process standardization, storage studies and consumer testing

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