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  Search result  Your search for [author]Diongco, O.T. returned 6 records.  
 
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  Continuing Resource Egg studies: I. Salt curing of chicken and duck eggs.

by Diongco, O.T.;

Subject: Food Science and Technology; Eggs -- Preservation; Salted eggs.

  
     
Relevance: 16.22%
 
     
  Thesis The Ceramic Research and Development Center: a case study of Japan's Technical Cooperation Center Program in the Philippines.

by Diongco, Concordia B.; 1982.

Subject: Technology transfer; Technology International cooperation; Ceramics -- Philippines.

  
     
Relevance: 11.93%
 
     
  Thesis Effect of fat and added water on heat transfer properties of meat loaf.

by Diongco, Oscar T.; 1979.

Subject: Canned meat; Oils and fats; Meat industry and trade; Heat transmission.

  
     
Relevance: 11.93%
 
     
  Book The Ceramic Research and Development Center : a case study of Japan's Technical Cooperation Center Program in the Philippines.

by Diongco, Concordia B.;

Subject: Philippines. -- National Institute of Science and Technology; Ceramic Research Development Center; Ceramic industries -- Philippines -- Case studies; Technology transfer -- Japan -- Case studies; Technology transfer -- Philippines -- Case studies.

  
     
Relevance: 11.93%
 
     
  Thesis Effect of fat and added water on heat transfer properties on meat loaf.

by Diongco, Oscar T.; Los Ba?os, Laguna, Philippines: University of the Philippines, 1979.

Subject: Meat loaf (Carabeef) -- Heat transfer properties -- Fat and Added water, Effect of; Food processing, Meat Loaf (Carabeef) -- Heat transfer properties -- Fat and Added water, Effect of.

  
     
Relevance: 11.93%
 
     
  Book Effect of fat and added water on heat transfer properties on meat loaf.

by Diongco, Oscar T., 1948-;

Subject: Meat, Canned; Meat -- Preservation.

  
     
Relevance: 11.80%
 
     
 
         
         
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