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Your search for [author]Ibarra, Perlito L. returned 39 records. |
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Improvement, rehydration and utilization of `mara'.
by Ibarra, Perlito I.; College, Laguna: UPLB, 1988. 64p. -(PCARRD Proj. No. 34-408-21).
Subject: CARABEEF; FOOD TECHNOLOGY.
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Uses and forms of utilizing `mara'.
by Ibarra, Perlito I.; College, Laguna: UPLB, 1988. pp. 1-18. -(PCARRD Proj. No. 34-408-21; Part I).
Subject: CARABEEF; FOOD TECHNOLOGY.
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Utilization of duck meat for 'mara'.
by Ibarra, Perlito I.; College, Laguna: UPLB, 1988. pp. 23-39. -(PCARRD Proj. No. 34-408-21; Part II).
Subject: DUCK MEAT; FOOD TECHNOLOGY.
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Rehydration of 'mara'.
by Ibarra, Perlito I.; College, Laguna: UPLB, 1988. pp. 40-64. -(PCARRD Proj. No. 34-408-21; Part III).
Subject: CARABEEF; FOOD TECHNOLOGY.
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Drying raw and cooked carabeef by mechanical and physical methods and storing and rehydrating of dried products.
by Ibarra, Perlito I.; College, Laguna: UPLB, 1988. 143p. -(PCARRD Proj. No. 84-2014-0-01-000; Study 2).
Subject: CARABEEF; FOOD TECHNOLOGY; DRYING.
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Drying raw and cooked carabeef by mechanical and physical methods and storing and rehydrating of dried products: Mechanical drying of meat.
by Ibarra, Perlito I.; College, Laguna: UPLB, 1988. pp. 15-31. -(PCARRD Proj. No. 84-2014-0-01-000; Study 2.2).
Subject: CARABEEF; FOOD TECHNOLOGY; DRYING; ORGANOLEPTIC PROPERTIES.
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Drying raw and cooked carabeef by mechanical and physical methods and storing and rehydrating of dried products: Storing of dried meat.
by Ibarra, Perlito I.; College, Laguna: UPLB, 1988. pp. 80-142. -(PCARRD Proj. No. 84-2014-0-01-000 Study 2.4).
Subject: CARABEEF; FOOD TECHNOLOGY; KEEPING QUALITY.
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Development of pickled tripe.
by Ibarra, Perlito I.; College, Laguna: UPLB, 1984. pp. 202-220.
Subject: CARABEEF; MEAT PRODUCTS; PROCESSING; ORGANOLEPTIC PROPERTIES.
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chicharon.
by Ibarra, Perlito I.; College, Laguna: UPLB, 1984. pp. 221-236.
Subject: MEAT BYPRODUCTS; PROCESSING.
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Utilization of carabeef tripe for the manufacture of uncooked smoked sausages.
by Ibarra, Perlito I.; College, Laguna: UPLB, 1984. pp. 77-125. -(PCARRD Proj. No. 2102-80.00.03).
Subject: CARABEEF; MEAT BYPRODUCTS; FOOD TECHNOLOGY; SAUSAGES.
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