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

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

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

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

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

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

A proposed advertising campaign for Lorenzana "Lorins" Patis. Autor Adano, Charlz Dar

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

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