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  1. 1

    The microbiology and volatile acid analysis of fermented anchovy (Stolephorus commersonii) with added rice (Tinomayan Bolinao) by Oronan, Ma. Asuncion Valenzuela

    Thesis

    The microbiology and volatile acid analysis of fermented anchovy (Stolephorus commersonii) with added rice (Tinomayan Bolinao)
  2. 2

    Non-enzymatic browning of dried anchovy during storage at room temperature (30 C) by Aguilar, Delia A.

    Book

    Non-enzymatic browning of dried anchovy during storage at room temperature (30 C)
  3. 3

    Non-enzymatic browning of dried anchovy during storage at room temperature (30 C) by Aguilar, Delia A.

    Thesis

    Non-enzymatic browning of dried anchovy during storage at room temperature (30 C)
  4. 4

    The microbiology and volatile acid analysis of fermented anchovy (Stolephorus commersonii) with added rice (Tinomayan Bolinao) by Oronan, Ma. Asuncion Valenzuela

    Thesis

    The microbiology and volatile acid analysis of fermented anchovy (Stolephorus commersonii) with added rice (Tinomayan Bolinao)
  5. 5

    Some factors affecting the storage stability of toasted anchovies (Stolephorus Commersonii) by Mateo, Rosalia Candia

    Thesis

    Some factors affecting the storage stability of toasted anchovies (Stolephorus Commersonii)
  6. 6

    Fatty acid composition of fresh, smoked and dried anchovies (Stolephorus commersonii) by Liban, Marjorie V.

    Thesis

    Fatty acid composition of fresh, smoked and dried anchovies (Stolephorus commersonii)

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