Showing 111 - 116 results of 116 for search '"Sensory evaluation."', query time: 0.02s Refine Results
  1. 111

    Changes in the chemical and sensory characteristics of blue swimming crab, Portunus pelagicus, stored at different temperatures by Delgado, Kezia Charis P.

    Thesis

    Changes in the chemical and sensory characteristics of blue swimming crab, Portunus pelagicus, stored at different temperatures
  2. 112

    Postmortem changes in the physicochemical and sensory properties of blue swimming crab (Portunus pelagicus) during chilled storage by Dajay, Kendalle Grace P.

    Thesis

    Postmortem changes in the physicochemical and sensory properties of blue swimming crab (Portunus pelagicus) during chilled storage
  3. 113

    Sensory evaluation and consumer acceptability of yellowfin tuna (Thunnus albacares) fish powder (YTFP)-enriched oatmeal cookies. by Artuz, Khrisna B.

    Thesis

    Sensory evaluation and consumer acceptability of yellowfin tuna (Thunnus albacares) fish powder (YTFP)-enriched oatmeal cookies.
  4. 114

    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.
  5. 115

    Sensory evaluation and acceptability of fish loaf from dubla-dubla (sphyraena forsteri Cuvier) with extenders by Rebuta, Esther Joy B.

    Thesis

    Sensory evaluation and acceptability of fish loaf from dubla-dubla (sphyraena forsteri Cuvier) with extenders
  6. 116

    Physico-chemical and sensorial properties of alpha-amylase treated puto (steamed rice cake) by Pedregoza, Joe Rey C.

    Thesis

    Physico-chemical and sensorial properties of alpha-amylase treated puto (steamed rice cake)

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