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  1. 1

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

    Publicado em 2007
    Tese

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

    Enhanced patis production

    Publicado em 1996
    Tese

    Enhanced patis production
  3. 3

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

    Publicado em 1990
    Livro

    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. por Espejo-Hermes, Jasmin M.

    Publicado em 1984
    Tese

    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. por Peralta, Ernestina M.

    Artigo

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

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