Influences of product characteristics and process parameters on Vitamin C and color quality deteriorations in heat-treated grapefruit juice von Ables, Errol John O.

Quantification of the influences of product and process variables on ascorbic acid concentration and color changes in heat-treated lemon juice von Usero, Joanna Marie Carla L.

Also available in UP Diliman Digital Archives

Mathematical models for color parameter differentials in citrus reticulata juices influences of formulation and thermal process conditions von Vivas, Lara G., author

Coconut food processing via advanced intermediate methods (AIM) von De Leon, Sonia Y.

Glycemic response to rice von Panlasigui, Leonora Nigos

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

Optimization of the formulation and processing parameters of mussel shell sauce processing von Chingcuanco, Caleb Joshua T.

Cook-chill sous vide processing of Katsuwonus pelamis (Skipjack tuna) von Santos, Angelica Mari A.

The perceived impact of computer technology on the interior design practice von Ang, Lyra Coleen C.

Influences of cell physiological states, selected intrinsic fruit juice and extrinsic process variables on the ultraviolet-C inactivation of Salmonella enterica von Estilo, Emil Emannuel C.