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  1. 1

    Isolation, identification, growth and thermal death characterization of Bacillus cereus in patis fish sauce per Bernisca, Gerly Anne G.

    Publicat 2007
    Thesis

    Isolation, identification, growth and thermal death characterization of Bacillus cereus in patis fish sauce
  2. 2

    Enhanced patis production

    Publicat 1996
    Thesis

    Enhanced patis production
  3. 3

    Post-harvest technology, preservation and quality of fish in Southeast Asia

    Publicat 1990
    Llibre

    Post-harvest technology, preservation and quality of fish in Southeast Asia
  4. 4

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

    Publicat 1984
    Thesis

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

    The relationship of antioxidant activity and browning, as index of mallard reaction products (MRPs), in Philippine fish sauce. per Peralta, Ernestina M.

    Article

    The relationship of antioxidant activity and browning, as index of mallard reaction products (MRPs), in Philippine fish sauce.

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