Showing 261 - 269 results of 269 for search '"Salts"', query time: 0.02s Refine Results
  1. 261

    Development and quality assessment of pasta with oyster powder concentrate as ingredient. by Palafox, Mauriz Grace M.

    Thesis

    Development and quality assessment of pasta with oyster powder concentrate as ingredient.
  2. 262

    Development of salt bread (pandesal) with oyster extract powder as ingredient. by Alar, Noreen Beah M.

    Thesis

    Development of salt bread (pandesal) with oyster extract powder as ingredient.
  3. 263

    10 Hakbang sa paggawa ng solar salt. by Rosario, Westly R.

    Article

    10 Hakbang sa paggawa ng solar salt.
  4. 264

    Costs and returns of salted fish production a case stud in Pakphayun district, Phatthalung province, Thailand. by Anantasuk, Rattanaporn

    Article

    Costs and returns of salted fish production a case stud in Pakphayun district, Phatthalung province, Thailand.
  5. 265

    The salt myth revealed Treatment of gyrodactylid infections on ornamental guppies, Poecilia reticulata.

    Article

    The salt myth revealed Treatment of gyrodactylid infections on ornamental guppies, Poecilia reticulata.
  6. 266

    Production and characterization of dried-salted juvenile hybrid tilapia by Jamelarin, Virginia Bergemann

    Thesis

    Production and characterization of dried-salted juvenile hybrid tilapia
  7. 267

    Effects of curing period on iodine-fortified salted chicken egg by Lugo, Maria Teresa Baclaan

    Thesis

    Effects of curing period on iodine-fortified salted chicken egg
  8. 268

    Microbiological assessment of street-vended salted peanuts from selected sources in Iloilo City by Ancog, Arwyn Fullo

    Thesis

    Microbiological assessment of street-vended salted peanuts from selected sources in Iloilo City
  9. 269

    Effects of brine concentration and curing time on the sensory attributes and acceptability of salted quail eggs by Maglangit, Aries Jan F.

    Thesis

    Effects of brine concentration and curing time on the sensory attributes and acceptability of salted quail eggs

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