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  1. 1

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

    Publicerad 2007
    Lärdomsprov

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

    Enhanced patis production

    Publicerad 1996
    Lärdomsprov

    Enhanced patis production
  3. 3

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

    Publicerad 1990
    Bok

    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. av Espejo-Hermes, Jasmin M.

    Publicerad 1984
    Lärdomsprov

    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. av Peralta, Ernestina M.

    Artikel

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

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