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  1. 1

    Quality changes in tilapia (Oreochromis niloticus) after delayed icing and subsequent storage in ice by Abduhasan, Fathma Saluan

    Published 1985
    Book

    Quality changes in tilapia (Oreochromis niloticus) after delayed icing and subsequent storage in ice
  2. 2

    Post-mortem changes in the hypoxanthine content and non-protein nitrogenous compounds of milkfish in relation to its sensory qualities [microform]. by Santos, Leonor M.

    Published 1980
    Visual Material

    Post-mortem changes in the hypoxanthine content and non-protein nitrogenous compounds of milkfish in relation to its sensory qualities [microform].
  3. 3

    Levels of alpha-tocopherol and the developments of rancidity in milkfish (chanos chanos, Forskal) [microform] by Banasihan, Erlinda T.

    Published 1979
    Visual Material

    Levels of alpha-tocopherol and the developments of rancidity in milkfish (chanos chanos, Forskal) [microform]
  4. 4

    Flavor changes during the storage of bangus (chanos, chanos Forskal) in ice and at -12.2oC [microform] by Beza, Carina G. 1954-

    Published 1979
    Visual Material

    Flavor changes during the storage of bangus (chanos, chanos Forskal) in ice and at -12.2oC [microform]
  5. 5

    Quick frozen fish.

    Published 1977
    Book

    Quick frozen fish.
  6. 6

    Post-mortem changes in the hypoxanthine content and non-protein nitrogeneous compounds of milkfish in relation to its sensory qualities by Santos, Leonor M

    Book

    Post-mortem changes in the hypoxanthine content and non-protein nitrogeneous compounds of milkfish in relation to its sensory qualities
  7. 7

    Levels of alpha-tocopherol and the developments of rancidity in milkfish (chanos chanos, Forskal) by Banasihan, Erlinda T.

    Thesis

    Levels of alpha-tocopherol and the developments of rancidity in milkfish (chanos chanos, Forskal)
  8. 8

    Flavor changes during the storage of bangus (chanos, chanos Forskal) in ice and at -12.2oC by Beza, Carina G. 1954-

    Book

    Flavor changes during the storage of bangus (chanos, chanos Forskal) in ice and at -12.2oC
  9. 9

    Spoilage pattern of Valamugil seheli, Forskal and Liza subviridis, Valenciennes stored in ice by Calanoga, Esterlita D. Legaspi 1952-

    Book

    Spoilage pattern of Valamugil seheli, Forskal and Liza subviridis, Valenciennes stored in ice
  10. 10

    Quality changes in tilapia (Oreochromis niloticus) after delayed icing and subsequent storage in ice by Abduhasan, Fathma Saluan 1955-

    Book

    Quality changes in tilapia (Oreochromis niloticus) after delayed icing and subsequent storage in ice

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