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  1. 1

    The microbiology of the Philippine fish sauce (patis) manufacture por Pelea, Ninfa Rodriguez

    Libro

    The microbiology of the Philippine fish sauce (patis) manufacture
  2. 2

    The microbiology of the Philippine fish sauce (patis) manufacture por Pelea, Ninfa Rodriguez

    Libro

    The microbiology of the Philippine fish sauce (patis) manufacture
  3. 3

    Evaluation of fish silage prepared with molasses and Sargassum spp por Huit, Nenita Buban 1939-

    Libro

    Evaluation of fish silage prepared with molasses and Sargassum spp
  4. 4

    Application of proteolytic enzymes (papain and bromelin) and elevated temperatures in fish sauce manufacture from stolephorus spp por Hermes, Jasmin M. Espejo

    Libro

    Application of proteolytic enzymes (papain and bromelin) and elevated temperatures in fish sauce manufacture from stolephorus spp
  5. 5

    Safety evaluation of fermented fish and shellfish products III. Heavy metal contaminants por Mabesa, R.C, Atutubo, E.O, Bandian, V.T

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    Safety evaluation of fermented fish and shellfish products III. Heavy metal contaminants

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