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

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

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

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

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

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

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

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

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