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  Search result  Your search for [author]Perez, Susan R. returned 5 records.  
 
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  Thesis Physical, chemical and sensory characteristics of reformed ham with varying levels of duck meat.

by Perez, Susan R.; Los Baños, Laguna: University of the Philippines at Los Baños, 1987.

Subject: Meat technology; Duck meat manufacture; Duck meat processing -- Reformed hams; Duck meat -- Effects to physical, chemical and sensory characteristics; Reformed meat -- Binding mechanism and methods.

  
     
Relevance: 12.81%
 
     
  Technical Report Improvement, rehydration and utilization of `mara'.

by Ibarra, Perlito I.; College, Laguna: UPLB, 1988. 64p. -(PCARRD Proj. No. 34-408-21).

Subject: CARABEEF; FOOD TECHNOLOGY.

  
     
Relevance: 10.23%
 
     
  Technical Report Uses and forms of utilizing `mara'.

by Ibarra, Perlito I.; College, Laguna: UPLB, 1988. pp. 1-18. -(PCARRD Proj. No. 34-408-21; Part I).

Subject: CARABEEF; FOOD TECHNOLOGY.

  
     
Relevance: 10.23%
 
     
  Technical Report Utilization of duck meat for 'mara'.

by Ibarra, Perlito I.; College, Laguna: UPLB, 1988. pp. 23-39. -(PCARRD Proj. No. 34-408-21; Part II).

Subject: DUCK MEAT; FOOD TECHNOLOGY.

  
     
Relevance: 10.23%
 
     
  Technical Report Rehydration of 'mara'.

by Ibarra, Perlito I.; College, Laguna: UPLB, 1988. pp. 40-64. -(PCARRD Proj. No. 34-408-21; Part III).

Subject: CARABEEF; FOOD TECHNOLOGY.

  
     
Relevance: 10.23%
 
     
 
         
         
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