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  Search result  Your search for [subject]Ketchup returned 11 records.  
 
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  Book Comparative analysis of pakodo and cassava catsup : their cost of production, nutritive aspect, physico-chemical properties and food acceptability.

by Capangpangan, Buenaventurada G.; 1992.

Subject: Ketchup; Ketchup -- Economic aspects; Root crops -- Processing.

  
     
Relevance: 16.47%
 
     
  Thesis Catsup from tiessa : implications to nutrition and marketability.

by Dela Cruz, Consuelo R.; 1990.

Subject: Ketchup; Ketchup -- Economic aspects.

  
     
Relevance: 15.42%
 
     
  Thesis Beta-carotene content and quantity and quality of squash-banana catsup.

by Lozada, Ma. Aurora Melchora D.; 1992.

Subject: Ketchup.

  
     
Relevance: 11.47%
 
     
  Thesis Processing of squash flour and its use in catsup (Cucurbita maxima duchesne var. Sampuso).

by Melchor, Pilar Marilyn A.; 1984.

Subject: Squashes; Ketchup.

  
     
Relevance: 11.34%
 
     
  Thesis Utilization of senorita bananas (Musa sapientum Linn.) and banana flour in banana catsup.

by Salle, Maria Rita S.; 1997.

Subject: Bananas; Ketchup.

  
     
Relevance: 11.34%
 
     
  Analytics Preparation of mabolo catsup and a comparative study on its acceptability vis-a-vis banana and tomato catsups.

by Capistrano, Bernard Paul L.;

Subject: Mabolo; Ketchup.

  
     
Relevance: 11.34%
 
     
  Thesis Development of catsup from the optimum level of banana flour.

by Co, Louis G.; 1978.

Subject: Banana flour; Ketchup.

  
     
Relevance: 11.21%
 
     
  Analytics Pili pulp catsup.



Subject: Ketchup; Sauce - Pili pulp.

  
     
Relevance: 11.09%
 
     
  Thesis Acceptability of the four (4) starchy rootcrops in the manufacture of catsup.

by Velasco, Esperanza T.; 1992.

Subject: Ketchup; Root-crops -- Processing.

  
     
Relevance: 11.09%
 
     
  Thesis The Spanish tomato fruit its utilization and acceptability as food, 1992.

by Lamsis, Margarita A.; 1992.

Subject: Butter -- Flavor and odor; Jelly; Ketchup; Tomatoes -- Processing; Wine and wine making.

  
     
Relevance: 9.14%
 
     
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