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  1. 1

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

    Publié 2007
    Thèse

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

    Enhanced patis production

    Publié 1996
    Thèse

    Enhanced patis production
  3. 3

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

    Publié 1990
    Livre

    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. par Espejo-Hermes, Jasmin M.

    Publié 1984
    Thèse

    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. par 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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