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

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

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

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

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

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

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

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

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