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  Search result  Your search for [author]Quinitio, Peregrino H. returned 6 records.  
 
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  Continuing Resource Microbial load of fresh vegetables.

by Quinitio, Peregrino H.;

Subject: Microbiology; Vegetables -- Bacteriology.

  
     
  |   Relevance: 27.43%
 
     
  Continuing Resource Studies on the preparation of mango juice powder.

by Quinitio, Peregrino H.;

Subject: Food Science and Technology; Fruit juices, Powdered -- Preparation; Mango juice, Powdered -- Organoleptic properties.

  
     
Relevance: 26.71%
 
     
  Continuing Resource Isolation and chemical composition of mung bean (Phaseolus aureus Roxb.) protein.

by Gonzales, Olympia N.;

Subject: Chemistry; Mung beans -- Proteins -- Extraction; Mung beans -- Chemical composition; Phaseolus aureus.

  
     
Relevance: 16.20%
 
     
  Continuing Resource Effect of adding emulsion and surfactant to canned cooked rice.

by Alabastro, Victoria Q.;

Subject: Food Science and Technology; Rice, Canned cooked -- Organoleptic properties; Emulsions -- Effect on canned cooked rice; Surfactants -- Effect on canned cooked rice.

  
     
  |   Relevance: 16.20%
 
     
  Book Studies on the preparation of mango juice powder.

by Payumo, Estelita M.; Quezon City: Bustamante Press, 1961.

Subject: Mango; Dried fruit; Canning and preservation.

  
     
Relevance: 15.77%
 
     
  Continuing Resource Effect of adding emulsion and surfactant to canned cooked rice.

by and Alabastro, Victoria Q.;

Subject: Rice, canned., Surface active substances., Emulsions.

  
     
Relevance: 15.28%
 
     
 
         
         
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