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A V A Resurreccion

Showing results (1-10 of 6) with videos related to

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Meat Science|November 9, 2011
Sensory aspects of consumer choices for meat and meat productsA V A Resurreccion
Journal of Food Science|November 13, 2007
Optimization of trans-resveratrol concentration and sensory properties of peanut kernels by slicing and ultrasound treatment, using response surface methodologyJ L Rudolf, A V A Resurreccion
Critical Reviews in Food Science and Nutrition|August 30, 2008
Functional components in peanutsMaria Leonora D L Francisco, A V A Resurreccion
Journal of Food Science|November 13, 2007
Consumer-based optimization of a third-generation product made from peanut and rice flourI-D Choi, R D Phillips, A V A Resurreccion
Journal of Food Protection|May 25, 2019
Consumer Attitudes Toward Irradiated Food: Results of a New StudyA V A Resurreccion, F C F Galvez, S M Fletcher, et al.
Journal of Food Protection|October 24, 2003
Manual sorting to eliminate aflatoxin from peanutsF C F Galvez, M L D L Francisco, B J Villarino, et al.
Pageof 1

Showing results (1-10 of 6) with videos related to

Sort By:
Pageof 1
Meat Science|November 9, 2011
Sensory aspects of consumer choices for meat and meat productsA V A Resurreccion
Journal of Food Science|November 13, 2007
Optimization of trans-resveratrol concentration and sensory properties of peanut kernels by slicing and ultrasound treatment, using response surface methodologyJ L Rudolf, A V A Resurreccion
Critical Reviews in Food Science and Nutrition|August 30, 2008
Functional components in peanutsMaria Leonora D L Francisco, A V A Resurreccion
Journal of Food Science|November 13, 2007
Consumer-based optimization of a third-generation product made from peanut and rice flourI-D Choi, R D Phillips, A V A Resurreccion
Journal of Food Protection|May 25, 2019
Consumer Attitudes Toward Irradiated Food: Results of a New StudyA V A Resurreccion, F C F Galvez, S M Fletcher, et al.
Journal of Food Protection|October 24, 2003
Manual sorting to eliminate aflatoxin from peanutsF C F Galvez, M L D L Francisco, B J Villarino, et al.
Pageof 1