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  Search result  Your search for [subject]Agar returned 46 records.  
 
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  Book Agar processing and characterization.

Quezon City, Metro Manila: PCAMRD and U.P. MSI, 1996.

Subject: Agar as food; Agar.

 
     
Relevance: 13.52%
 
     
  Analytics Commercial aspect of agar-agar production.

by Claro M. Santiago;

Subject: Agar-agar production; Seaweed.

 
     
Relevance: 13.52%
 
     
  Analytics Commercial aspect of agar-agar production.

by Claro M. Santiago;

Subject: Agar-agar production; Seaweeds.

 
     
Relevance: 13.52%
 
     
  Analytics Production and utilization of agar from Gracilaria: The Philippine experience.

by Felicidad E. Anzaldo;

Subject: Agar-agar production; Seaweeds.

 
     
Relevance: 13.52%
 
     
  Analytics pp. 5.

by Gr;

Subject: Agar; Agar; Philippines -- ANALY.

 
     
Relevance: 13.52%
 
     
  Continuing Resource Effect of sucrose on some physical properties of different Philippine agars.

by Montano, Marco Nemesio E.;

Subject: Chemistry; Sucrose; FT-IR spectroscopy; Agarophytes; Syneresis index; Sucrose-reactive agar; Sucrose-agar gel; Agars -- Physical Properties -- Philippines.

 
     
  |   Relevance: 13.11%
 
     
  Book Agar processing and characterization.

by Nemesio E. Montano, compiler; Quezon City: Marine Science Institute, UP and PCAMRD/DOST, 1996.

Subject: Seaweeds analyses; Extraction of agar; Analysis of the Physico-chemical properties of agar.

 
     
Relevance: 13.09%
 
     
  Thesis A study of the factors affecting the gelation of agar-agar.

by Soriaga, Moises S., 1917-; 1955.

Subject: Agar.

 
     
Relevance: 10.05%
 
     
  Visual Material A study of the factors affecting the gelation of agar-agar [microform] _ Title : Gelation of agar-agar.

by Soriaga, Moises S., 1917-; Quezon City: Photoduplication Service,University of the Philippines Library, 1975.

Subject: Agar.

 
     
Relevance: 10.05%
 
     
  Analytics Commercial aspect of agar-agar production.

by Santiago Jr, ClaroM;

Subject: AGAR; AGAR-AGAR.

 
     
Relevance: 10.05%
 
     
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