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  1. 1

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

    Liburua

    The microbiology of the Philippine fish sauce (patis) manufacture
  2. 2

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

    Liburua

    The microbiology of the Philippine fish sauce (patis) manufacture
  3. 3

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

    Liburua

    Evaluation of fish silage prepared with molasses and Sargassum spp
  4. 4

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

    Liburua

    Application of proteolytic enzymes (papain and bromelin) and elevated temperatures in fish sauce manufacture from stolephorus spp
  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

    Safety evaluation of fermented fish and shellfish products III. Heavy metal contaminants

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