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

Obter o texto integral

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

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

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

Obter o texto integral

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

Obter o texto integral

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

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

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

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

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