Paste (food)
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- FME-Training Manual on Processing of Tomato Products 2020
- Book: Women Beyond Borders
- Chemical Compositions, Volatile Compounds and Sensory Property of Salted Shrimp Paste (Kapi) Produced from Acetes Vulgaris and Macrobrachium Lanchesteri
- By-Products Technology and Waste Utilization
- Partial Properties of Ready-To-Use Shrimp Paste Affected by Heating Time
- Principles of Acidified Foods Jayne Stratton, Ph.D
- Print 1978-03-03 IPFC Sec III.Tif (685 Pages)
- Meat Processing Technology
- Samurai Sam's Ingredient List Sauces and Marinade Teriyaki Glaze Water
- Physicochemical and Microbiological Profiles, Nofiani Et Al
- The Effects of Processing and Preservation Technologies on Meat
- Processing and Preservation of Powder and Paste from Different Spices
- Cutting Terms Definition Chop and Mince Chopping Means to Cut Foods Into Small Irregular Pieces
- Types of Food Preservation in the 19Th Century
- Chemical and Physical Properties of Thai Traditional Shrimp Paste (Ka-Pi)
- CHANGES of AMINO and FATTY ACIDS in ANCHOVY (Stolephorus Sp) FERMENTED FISH PASTE with DIFFERENT FERMENTATION PERIODS
- Reference Amounts Customarily Consumed: List of Products for Each Product Category: Guidance for Industry