Cook-chill sous vide processing of Katsuwonus pelamis (Skipjack tuna) by Santos, Angelica Mari A.

Prediction of "greening" on steam cooked tuna fish based on the trimethylamine, pH and soluble proteins content of the raw tuna fish by Rillo, Belen O.

Advances in seafood biochemistry composition and quality seafood biochemistry by Maddina, Balaji Yadav

Fish processing technology by Dr. Rai, Sunita

Assessment of food safety and food handling knowledge of Catanduanes freshwater shrimp fisherfolk by Candelaria, Jude Steven A.

Available for University of the Philippines Diliman via Digital Archives. Click here to access

Management of seafood safety and quality by Dhingra, Vandana

Fisheries statistics of the Philippines.

Establishment of a thermal process for dried-salted herring (Sardinella fimbriata) in oil by Ventura, Sharon Rodriguez

Shelf life estimation of ginisang burong bangus by Calong, Eileen Endaya

The common wealth in ocean fisheries; some problems of growth and economic allocation by Christy, Francis T