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

Testo

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

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

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

Testo

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

Testo

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

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

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

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

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