Introduction to food preservation por Guzman, Matilde P.

Optimization of process parameters for fish oil extraction using atlantic salmon (Salmo salar) heads por Austria, Marielle Adrianne C.

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Process optimization of vacuum fried milkfish (Chanos chanos Forksaal) chunks using response surface methodology por Aguilar, Alexa Marie M.

Process optimization of tamarind (Tamarindus indica L.) concentrate using response surface methodology por Javier, Jenica T.

Physico-chemical characteristics of fresh-cut and frozen pineapple (ananas comosus) coated with chitosan por Fideles, Aiyana Faustine D.

Optimization of process parameters for pectin extraction using pomelo (Citrus grandis) peel por Chua, Jubilee Joy V.

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Characterization of spray dried kamias (Averrhoa bilimbi) por Cequeña, Sheila Mae M.

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Process optimization of vacuum fried saba (Musa balbisiana) banana chips using response surface methodology por Caincol, Desiree H.

Effects of osmotic dehydration on mango (Mangifera indica L. cv. Carabao) at different ripening stages por Lewis, Xena Eunice D.

Characterization of vacuum-packed sterilized biko as disaster food por Lim, Jadice J.