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  1. 1

    Isolation, identification, growth and thermal death characterization of Bacillus cereus in patis fish sauce por Bernisca, Gerly Anne G.

    Publicado 2007
    Tesis

    Isolation, identification, growth and thermal death characterization of Bacillus cereus in patis fish sauce
  2. 2

    Enhanced patis production

    Publicado 1996
    Tesis

    Enhanced patis production
  3. 3

    Post-harvest technology, preservation and quality of fish in Southeast Asia

    Publicado 1990
    Libro

    Post-harvest technology, preservation and quality of fish in Southeast Asia
  4. 4

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

    Publicado 1984
    Tesis

    Application of proteolytic enzymes (papain and bromelin) and elevated temperatures in fish sauce manufacture from stelephorus spp.
  5. 5

    The relationship of antioxidant activity and browning, as index of mallard reaction products (MRPs), in Philippine fish sauce. por Peralta, Ernestina M.

    Artículo

    The relationship of antioxidant activity and browning, as index of mallard reaction products (MRPs), in Philippine fish sauce.

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