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  Search result  Your search for [subject]Canned fish returned 12 records.  
 
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  Book The Canning of fish and meat.

London: Blackie Academic & Professional, 1995.

Subject: Canned fish; Canned meat.

 
     
Relevance: 17.19%
 
     
  Book The Canning of fish and meat.

London: Blackie Academic & Professional, 1995.

Subject: Canned fish; Canned meat.

 
     
Relevance: 17.19%
 
     
  Thesis Prediction on "greening" on steam cooked tuna fish based in the trimethylamine, pH and soluble proteins content of the raw tuna fish...

by Rillo, Belen O.; 1973.

Subject: Cookery (Fish); Fishery products -- Preservation; Canned fish; Fishes -- Food -- Tuna; Dissertations, Academic -- Philippines.

 
     
Relevance: 16.94%
 
     
  Thesis Development of canned "Escabeche" from Alumahan (Rastrelliger chrysozonus).

by Wan, Aurea F.; 1974.

Subject: Canned fish.

 
     
Relevance: 15.34%
 
     
  Thesis Canning of "Dilis" (Stolephorus Commersoni) sardine style.

by Lalata, Lolita G.; 1971.

Subject: Canned fish; Fishery processing.

 
     
Relevance: 15.01%
 
     
  Thesis Canning of "Dilis" (Stolephorus commersoni) sardine style.

by Lalata, Lolita G.; 1971.

Subject: Canned fish; Fishery processing.

 
     
Relevance: 15.01%
 
     
  Thesis Canning of Silinyasi (Sardinella fimbriata) in tomato sauce.

by Serafica, Eleanor Abeleda; 1975.

Subject: Canned fish; Fishery processing -- Philippines.

 
     
Relevance: 14.84%
 
     
  Thesis The development of canned pickled fish "Galonggong" (Decapterus macrosema).

by Samaco, Madora G.; 1975.

Subject: Canned fish; Fishery processing -- Philippines.

 
     
Relevance: 14.84%
 
     
  Thesis Canning of "Adobong Hito" (Clarias Batrachus Linn.).

by Santos, Elvira A.; 1975.

Subject: Catfishes; Canned fish; Cookery (Catfish).

 
     
Relevance: 14.84%
 
     
  Thesis An Experiment on canning herring : basis for a proposed entrepreneurship training program.

by Olandria, Judith L.; 1998.

Subject: Canned fish -- Economic aspects; Herring industry.

 
     
Relevance: 14.68%
 
     
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