Impressions created by color of clothing of job applicants based on interviewer's perspective par De Leon, Maria Alexandra J.

Process optimization of oyster mushroom (Pleurotus ostreatus) chips using response surface methodology par Bulagao, Bebviet Franz R.

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

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

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

Also available in UP Diliman Digital Archives

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

Process optimization of vacuum fried mango (Mangifera indica L. cv. Carabao) using response surface methodology par Mariano, Christine Bernadette d.G

Microbial inactivation in UV-C-irradiated dried bay laurel (Laurus nobilis) leaves par Melo, Katrina Moira D.

Process optimization of vacuum fried mango (Mangifera indica L. c.v. Indian) chips using response surface methodology par Navarro, Paula Dennixe D.C

Process optimization of the cabinet drying of mango (Mangifera indica L. c.v. Indian) slices using response surface methodology par Ordoña, Sheila Camille S.