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Effect of Calcium Propionate as an alternative preservative on extending the shelf-life of commercially produced Surimi-based fish balls in a Micro, Small, and Medium Enterprise (M... mā Reyes, Estle Ann C.

Effect of Potassium Sorbate as an alternative preservative for the shelf-life extension of commercially produced Surimi (Fish ball) in a Micro, Small and Medium Enterprise (MSME) l... mā Pagulayan, Gaydeen R.

Optimization of vacuum frying process parameters of osmotically dehydrated mango (Mangifera indica L. cv. Katchamita) chips using response surface methodology mā Callo, Aljon Carlos C. III

Reorganization and preservation of the University of the Philippines Film Institute film collection mā Sia, Irene B.

Advanced drying technologies for foods

Available for University of the Philippines Diliman via Taylor & Francis. Click here to access
Also available remotely for University of the Philippines Diliman via Taylor & Francis. Click here to access thru EZproxy

Evaluation of irradiated cooked rice as ambient storable food through nutritional analyses abd shelf life determination mā Marasigan, Maria Michaela C., Navarro, Aaron John P., Parco, Ana Margarita D., Refuerzo, Brendon Mari B., Terencio, Felix P.

Preservation of cells a practical manual mā Hubel, Allison

Preserving digital materials mā Harvey, D. R. 1951-

Innovative technologies for food preservation inactivation of spoilage and pathogenic microorganisms

Preservation of the personal papers of Prof. Raul Rafael Ingles, 1929-2013 mā Abian, Gianina Alexea I.