Search Results - "Fish, Smoked."

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  1. 1

    Processing and marketing of smoked fish Part II, Southern Tagalog by Guerrero, C. V.

    Published 1976
    Book


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  2. 2

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

    Thesis


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  3. 3

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

    Thesis


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  4. 4

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

    Published 1979
    Thesis


    Cover Image
  5. 5

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

    Book


    Cover Image
  6. 6

    Studies on the smoke curing of bangus (chanos chanos forskal) [microform] by Cabuslay, Reynaldo Wycoco 1949-

    Published 1977
    Visual Material


    Cover Image
  7. 7

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

    Thesis


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  8. 8

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

    Published 1979
    Thesis


    Cover Image
  9. 9

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

    Book


    Cover Image
  10. 10

    Development and storage studies of smoke-dried frigate mackerel (Auxis thazard, L.) by Plete, Corazon Piquero 1957-

    Book


    Cover Image

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