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

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

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

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

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

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

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

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

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