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

Få fuldtekst

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

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

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

Få fuldtekst

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

Få fuldtekst

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

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

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

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

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