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

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

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

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

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

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

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

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

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