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  1. 1

    Influence of antemortem and slaughtering practices on the pH of pork and chicken meats by Manalo, Monica R., Gabriel, Alonzo A.

    Published 2020
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  2. 2

    Development of screening method for tetracycline residues in pork (Sus scrofa domesticus) by Toralba, Joanna V., Dusaban, Lance Frederick C., Abana, Karla Keith S., Kwok, Jellian Razzele A.

    Published 2020
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  3. 3

    Effect of eggshell calcium powder on the physicochemical and textural properties of skinless longganisa by Pablo, Marielle Monique M.

    Published 2019
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  4. 4

    Development of canned Marikina Everlasting (Marikina meat loaf) by Estrada, Judea Mae C.

    Published 2016
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  5. 5

    Pork preparing, curing & cooking all that's possible from a pig by Vickery, Phil, Boddy, Simon

    Published 2013
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  6. 6

    Pig king of the Southern table by Villas, James

    Published 2010
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  7. 7

    Scale and access issues affecting smallholder hog producers in an expanding peri-urban market Southern Luzon, Philippines

    Published 2004
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  8. 8

    Storage stability of vacuum-packed marinated pork isaw by Te, Abigael Louise D.

    Published 2003
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  9. 9

    R & D status and directions (2000 and beyond) swine

    Published 2002
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  10. 10

    Professional charcuterie : sausage making, curing, terrines, and pates / John Kinsella, David T. Harvey by Kinsella, John

    Published 1996
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