Search Results - "Sausages."

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  1. 1

    A study on the retention of calcium in calcium-fortified skinless pork longganiza by Tarape, Patty Rigunan

    Published 2000
    Thesis


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  2. 2

    Canning of smoked longanisa by Diokno, Ma. Virginia M.

    Published 1973
    Thesis


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  3. 3

    Characteristics of fresh sausages using different levels of pork, chevon and carabeef by Esguerra, Florinia Creus 1947-

    Book


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  4. 4

    A comparative analytical study of selected attributes of four brands of vienna sausage by Sy, Carmencita N.

    Thesis


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  5. 5

    Sausages [videorecording].

    Visual Material


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  6. 6

    Analysis of quality characteristics of formulated low-cost longanisa by Cabral, Robert Gene Liwanag

    Thesis


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  7. 7

    Development of Cabanossi sausage by Cabrasawan, Marcel B.

    Thesis


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  8. 8

    Characteristics of fresh sausages using different levels of pork, chevon and carabeef [microform] by Esguerra, Florina Creus 1947-

    Published 1977
    Visual Material


    Cover Image
  9. 9

    Microbiology and technology of native fermented sausage by Sison, Eduardo Cruz 1945-

    Published 1967
    Thesis


    Cover Image
  10. 10

    Utilization of carabeef on sausage and meat loaf products by Yasay, Gregorio Delgado 1948-

    Book


    Cover Image

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