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

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

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

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

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

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

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

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

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