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  1. 1

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

    出版 2007
    Thesis

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

    Enhanced patis production

    出版 1996
    Thesis

    Enhanced patis production
  3. 3

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

    出版 1990
    圖書

    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. 由 Espejo-Hermes, Jasmin M.

    出版 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. 由 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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