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  Search result  Your search for [author]Peralta, Emernelita I. returned 7 records.  
 
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  Thesis Thermal resistance of PA 3679 spores as affected by different levels of sodium nitrite and sodium chloride using a model system of pork.

by Peralta, Emernelita I.; University of the Philippines Diliman, 1977.

Subject: PORK; FOOD TECHNOLOGY; SODIUM NITRITE; SODIUM CHLORIDE; HEAT TOLERANCE; THERMOREGULATION; MICROORGANISMS; SPORES.

  
     
Relevance: 19.55%
 
     
  Visual Material Thermal resistance of PA 3679 spores as affected by different levels of sodium nitrite and sodim chloride using a model system of pork [microform].

by Peralta, Emernelita Ilas; Quezon City: Photoduplication Service. University of the Philippines Library, 1979.

Subject: Spores (Bacteria); Meat -- Thermal properties; Meat -- Preservation.

  
     
Relevance: 19.33%
 
     
  Thesis Thermal resistance of PA 3679 spores as affected by different levels of sodium nitrate and sodium chloride using a model system of pork.

by Peralta, Emernelita Ilas.; 1977.

Subject: Meat -- Preservation; Pork.

  
     
Relevance: 19.33%
 
     
  Book Thermal resistance of PA 3679 spores as affected by different levels of sodium nitrite and sodium chloride using a model sytem of pork.

by Peralta, Emernelita Ilas;

Subject: Spores (Bacteria); Meat -- Preservation; Meat -- Thermal properties.

  
     
Relevance: 19.33%
 
     
  Analytics Drying of straw mushroom caps.

by Emernelita Peralta [and others].;

Subject: Mushroom - drying.

  
     
Relevance: 19.12%
 
     
  Continuing Resource Growth characteristics and thermal, resistance of spoilage organisms isolated from canned peachy papaya given minimal heat treatment.

by Apolinario, Katherine;

Subject: Food Science and Technology; Papaya, Canned -- Chemicophysical properties.

  
     
  |   Relevance: 15.61%
 
     
  Continuing Resource Growth characteristics and thermal resistance of spoilage organisms isolated from canned peachy papaya given mineral heat treatment.

by Apolinario, Katherine M.;

Subject: Canned food -- Spoilage; Canned food -- Temperature.

  
     
  |   Relevance: 15.61%
 
     
 
         
         
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