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

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

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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

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

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

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

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