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  1. 1

    Processing and marketing of smoked fish part III di Guerrero, C.V

    Pubblicazione 1977
    Libro


    Copertina
  2. 2

    Developments in handling and processing fish di Burgess, G.

    Pubblicazione 1965
    Libro


    Copertina
  3. 3

    Utilization of iodized salt in the production of smoked tunsoy di Pujanes, Kristina Maureen Ogali

    Tesi


    Copertina
  4. 4

    The fish processing industry smoked and dried fish di Mabanag, Raul B.

    Libro


    Copertina
  5. 5

    The development and the effects of storage conditions on smoked soft-boned bangus (Chanos Chanos) di Baclig, Remedios Villegas

    Tesi


    Copertina
  6. 6

    The effect of phosphates on the organoleptic micro-biological and chemical characteristics of smoked bangos (Chanos Chanos Forskal) di Batoon, Vista A.

    Pubblicazione 1979
    Tesi


    Copertina
  7. 7

    Quality assessment of smoked "galunggong" (Decapterus macrosoma) from four Quezon City markets di Dizon, Casey Lou Cabang

    Tesi


    Copertina
  8. 8

    Evaluation of the keeping quality of two types of smoked galonggong (Decapterus Macrosoma) di De Veas, Evelyn L.

    Pubblicazione 1979
    Tesi


    Copertina
  9. 9

    Studies on the smoke curing of bangus (chanos forskal) di Cabuslay, Reynaldo Wycoco 1949-

    Libro


    Copertina
  10. 10

    Efficacy of antioxidants against rancidity development in smoked herring (Sardinella longiceps Cuvier and Valenciannes) at different storage temperature di Elomina, Rene L. 1948-

    Libro


    Copertina

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