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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.

    Izdano 2007
    Thesis

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

    Enhanced patis production

    Izdano 1996
    Thesis

    Enhanced patis production
  3. 3

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

    Izdano 1990
    Knjiga

    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.

    Izdano 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. od 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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