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

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

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Patis from alamang a plant design 著者: Chan, Edward L.

Patis a la luz a plant design 著者: Clemente, Mauro G.

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

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

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

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

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