Pamanakman king nyaman ning tagilo a study of the cultural meanings of the Kapampangan fermented fish/shrimp with rice حسب Adriano, Janica Gem Semana

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Evaluation of fish silage prepared with molasses and sargassum spp. حسب Huit, Nenita B.

Introduction to miner fishery products in the Philippines حسب Espejo-Hermes, Jasmin

Safety evaluation of fermented fish and shellfish products I. microbiological contaminants حسب Mabesa, R.C, Castillo, M.M, Revilla, S.V, Bandian, V.T

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Safety evaluation of fermented fish and shellfish product II. Physical contaminants حسب Mabesa, R.C, Castillo, M.M, Bandian, V.T

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Patis from alamang a plant design حسب Chan, Edward L.

Patis a la luz a plant design حسب Clemente, Mauro G.

The microbiology and volatile acid analysis of fermented anchovy (Stolephorus commersonii) with added rice (Tinomayan Bolinao) حسب Oronan, Ma. Asuncion Valenzuela

The microbiology and volatile acid analysis of fermented anchovy (Stolephorus commersonii) with added rice (Tinomayan Bolinao) حسب Oronan, Ma. Asuncion Valenzuela

Lactic acid fermentation of balao-balao (rice-shrimp mixture) حسب Solidum, Ma. Haidea Tirol