Characterization and identification of some halophilic bacteria in spoiled fish sauce by Mabesa, Reynaldo C., Lagtapon, Simonetta C., Villaralvo, Ma. Josie

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Conversion of De Laval Coco Protein into soluble form as stabilizer and other food uses by Celestino, V.G, Gonzales, A.L, Capulso, S.A

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Studies on the isolation and functional characteristics of protein from coconut skim milk by Capulso, S.A, Gonzales, A.L, Celestino, V.G

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Comparative acceptability of soymilks produced by different processing methods by Escueta, Elias E., Banzon, Julian A.

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The effect of degree of ripeness on the processing of saba bananas (Musa sapientum Linn.) into chips by Soriano, M.R, Pilac, L.M, Tunac, M.M