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

Tam Metin Erişim

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

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

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

Tam Metin Erişim

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

Tam Metin Erişim

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

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

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

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

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