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  1. 1

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

    Wydane 2007
    Praca dyplomowa

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

    Enhanced patis production

    Wydane 1996
    Praca dyplomowa

    Enhanced patis production
  3. 3

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

    Wydane 1990
    Książka

    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. od Espejo-Hermes, Jasmin M.

    Wydane 1984
    Praca dyplomowa

    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. od Peralta, Ernestina M.

    Artykuł

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

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