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  1. 1

    Incorporation of different binders in frozen corned beef by Briones, Mary Antoinette Irao

    Published 1999
    Thesis

    Incorporation of different binders in frozen corned beef
  2. 2

    Comparative acceptability of beef and carabeef in processed corned beef by Chan, Frances C.

    Thesis

    Comparative acceptability of beef and carabeef in processed corned beef
  3. 3

    A freeze/thaw stability of corned beef with carageenan by Borra, Maria Rizza Bravo ; Ma. Leonora dL. Francisco, adviser

    Thesis

    A freeze/thaw stability of corned beef with carageenan
  4. 4

    Effects of potassium salt on the sensory and functional properties of frozen corned beef by Bullag, Rhona Narquita

    Thesis

    Effects of potassium salt on the sensory and functional properties of frozen corned beef
  5. 5

    A comparative analysis of selected attributes of four brands of corned beef by Tan, Imelda

    Thesis

    A comparative analysis of selected attributes of four brands of corned beef
  6. 6

    Comparative survey of the qualities of fresh corned beef available in the open market and supermarkets by Rafil, Lilibeth L.

    Thesis

    Comparative survey of the qualities of fresh corned beef available in the open market and supermarkets
  7. 7

    Optimization of kappa-carrageenan level in frozen corned beef by Gautane, Sheryl C.

    Thesis

    Optimization of kappa-carrageenan level in frozen corned beef

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