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Your search for [author]Arganosa, Felicitas C. returned 32 records. |
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Carcass sensory characteristics of pork from pigs fed different substitutes for corn.
by Arganosa, Felicitas C.; College, Laguna: UPLB, 1974. pp. 50-58.
Subject: PORK; CARCASSES; QUALITY; FEED MEALS.
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The effect of slaughter weight and sex of hogs on: IV. the processing and cooking characteristics of pork.
by Arganosa, Felicitas C.; College, Laguna: UPLB, 1975. 27p. -(PCARR Proj. No. 128; Study IV).
Subject: PORK; FOOD TECHNOLOGY; COOKING; CURING; SLAUGHTER WEIGHT; SEX.
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The effect of storage and reconstitution on sensory properties and acceptability of concentrated beef stew.
by Arganosa, Felicitas C.; Los Banos, Laguna: PCARR, 1978. pp. 23-42. -(PCARR Proj. No. 322).
Subject: BEEF; PROCESSING; CHEMICOPHYSICAL PROPERTIES; MEAT PRODUCTS.
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Studies on the drying of carabeef by chemical methods: Drying, Storing and Rehydrating Raw Cooked and Cured Meat.
by Arganosa, Felicitas C.; College, Laguna: University of the Philippines Los Baños, 1988.
Subject: Carabeef; Drying; Organoleptic analysis; Proximate composition.
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Live measurements and carcass yield of native goat.
by Arganosa, Felicitas C.; College, Laguna: UPLB, 1978. pp. 1-22. -(PCARR Proj. No. 177; Study I).
Subject: GOATS; MEASUREMENT; CARCASSES; SLAUGHTER WEIGHT; YIELDS.
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Chemical and sensory properties of fresh and smoked sausages with different levels of chevon.
by Arganosa, Felicitas C.; College, Laguna: UPLB, 1978. pp. 23-34. -(PCARR Proj. No. 177; Study II).
Subject: SAUSAGES; MEAT PRODUCTS; CHEMICOPHYSICAL PROPERTIES.
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Drying carabeef by combined mechanical and chemical methods: Drying, Storage and Rehydrating Raw Cooked and Cured Meat.
by Arganosa, Felicitas C.; College, Laguna: University of the Philippines Los Baños, 1988.
Subject: Carabeef; Drying; Proxmate composition; Organoleptic analysis.
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Storage and rehydration of chemically dried carabeef: Drying, Storing and Rehydrating Raw Cooked and Cured Meat.
by Arganosa, Felicitas C.; College, Laguna: University of the Philippines Los Baños, 1988.
Subject: Carabeef; Drying; Storage; Keeping quality.
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Consumer acceptability of fresh and smoked sausages with different levels of chevon.
by Arganosa, Felicitas C.; College, Laguna: UPLB, 1978. pp. 35-38. -(PCARR Proj. No. 177; Study III).
Subject: SAUSAGES; MEAT PRODUCTS; CONSUMER BEHAVIOR.
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Rate of growth, pork recovery and processing characteristics of pigs slaughtered at different weights.
by Arganosa, Valentino G.; College, Laguna: UPLB, 1975. 50p. -(PCARR Proj. No. 128; Study VII).
Subject: PORK; SWINE; GROWTH; SLAUGHTER WEIGHT; TROPHIC LEVELS; CARCASSES; YIELDS; ECONOMIC ANALYSIS.
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