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  1. 1

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

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  2. 2

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

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  3. 3

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

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  4. 4

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

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  5. 5

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

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