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  Search result  Your search for [author]Udarbe, MA. returned 8 records.  
 
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  Book Nutritional quality and safety of barbecued and deep-fried animal by-products street foods: I. Nutrient and toxicant composition.

by Udarbe, MA.; Bicutan: FNRI-DOST, 1994.

Subject: Street foods-quality and safety; Nutrients and toxicity; Barbecue; Animal by-products-quality and safety; Food and public health.

  
     
Relevance: 22.42%
 
     
  Book Protein quality evaluation of some fresh and processed fish.

by Udarbe, MA.;

Subject: Protein-digestibility and utilization; Food analysis; Fish, fresh-quality; Fish, processed-quality.

  
     
Relevance: 22.42%
 
     
  Book Iron absorption from Filipino breakfast meal.

by Trinidad, TP.;

Subject: Diets; Iron intake; Meals; Breakfast; Iron absorption.

  
     
Relevance: 13.17%
 
     
  Book Iron absorption from Filipino breakfast meals.

by Trinidad, TP.; Bicutan, Taguig: Nutritional Biochemistry Division.

Subject: Food iron; Iron absorption-filipino meal; Hemoglobin; Myoglobin.

  
     
Relevance: 13.17%
 
     
  Book Effects of extrusion on the protein quality of a milk supplemented rice-mungbean weaning food.

by Santos, RV.;

Subject: Food technology; Weaning food; Rice-mungbean-milk formulation; Rice-mungbean-milk preparation; Cereal products; Protein.

  
     
Relevance: 13.12%
 
     
  Book Technical feasibility of developing an instant tube feeding formula (Xeroxed copy).

by Tanchoco, CC.;

Subject: Tube feeding-development; Enteral nutrition; Tube feeding formulas; Nutrition support; Enteral feeding.

  
     
Relevance: 13.07%
 
     
  Book Nutrient and toxicant composition of barbecued and deep fried animal by product streetfoods.

by Aguinaldo, AR.; Bicutan: FNRI, 1996.

Subject: Food safety; Animal by product-safety; Barbecue-quality toxicants; Barbecue-nutrient; Barbecue-analysis; Streetfoods-analysis.

  
     
Relevance: 13.07%
 
     
  Book Protein quality of some Philippine foods.

by Gonzales JA, comp.; Manila: FNRI, 1991.

Subject: Protein quality; Food quality; Foods nutritive value; Protein foods; Food sources.

  
     
Relevance: 11.14%
 
     
 
         
         
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