Bilaketaren emaitzak

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  1. 1

    Evaluation of fish silage prepared with molasses and Sargassum spp nork Huit, Nenita Buban 1939-

    Liburua


    Azala
  2. 2

    Application of proteolytic enzymes (papain and bromelin) and elevated temperatures in fish sauce manufacture from stolephorus spp nork Hermes, Jasmin M. Espejo

    Liburua


    Azala
  3. 3

    The microbiology of the Philippine fish sauce (patis) manufacture nork Pelea, Ninfa Rodriguez

    Liburua


    Azala
  4. 4

    The microbiology of the Philippine fish sauce (patis) manufacture nork Pelea, Ninfa Rodriguez

    Liburua


    Azala
  5. 5

    Safety evaluation of fermented fish and shellfish products III. Heavy metal contaminants nork Mabesa, R.C, Atutubo, E.O, Bandian, V.T

    Testu osoa
    Analytics


    Azala

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