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Your search for [subject]Frankfurters returned 10 records. |
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ASCOT small scale hotdog processing and marketing project, Bazal, Maria Aurora, Aurora.
by Manuel, Matia Yanguas.; 1996.
Subject: Frankfurters -- Economic aspects; Frankfurters -- Marketing.
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The hot dog companion : a connoisseur's guide to the food we love.
by Graulich, David J.; New York: LebHar-Friedman Books, 1999.
Subject: Cookery (Frankfurters); Cookery, American; Frankfurters -- Anecdotes.
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Physico-chemical, microbiological and sensory evaluation of quality of frankfurters from freshness to spoilage.
by Ilas, Emernelita R.; 1968.
Subject: Frankfurters -- Evaluation.
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Optimum smoking time and temperature for frankfurters.
by Yu, Helen S.; 1968.
Subject: Meat processing; Frankfurters.
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A comparative analysis of selected attributes of four brands of frankfurters.
by Laureano, Marilou; 1979.
Subject: Frankfurters -- Sensory evaluation.
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Improvement of smoked cull chicken (Gallus gallus domesticus var. anak) frankfurter.
by Villanueva, Carolina N.; 1984.
Subject: Frankfurters; Poultry -- Processing.
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Improvement of smoked cull chicken (Gallus gallus domesticus var. anak) frankfurter.
by Villanueva, Carolina N.; 1984.
Subject: Poultry -- Processing; Frankfurters.
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Maximization of the use texturized vegetable protein as meat substitute in Frankfurters.
by Cruz, Ma. Virginia F.; 1971.
Subject: Frankfurters; Meat substitutes; Textured vegetable protein.
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Utilization of carabeef on sausage and meat loaf products.
by Yasay, Gregorio Jr. D.; College, Laguna, Philippines: University of the Philippines at Los Ba?os, 1974.
Subject: Animal Science -- Food Technology -- Carabeef products; Meat products -- Physical, chemical and sensory qualities; Meat loaf products -- Frankfurters -- Bologna; meat processing -- sausage and meatloaf.
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Fancy meat products preparation.
by Madlansacay, Pura Lara.; Quezon City: Spice n' Dressings, 1995.
Subject: Frankfurters; Meat -- Philippines -- Preservation; Cookery (Meat); Cookery (Ham); Cookery (Sausage); Cookery (Variety meat).
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