Rezultati - "Fish sauce"

Application of proteolytic enzymes (papain and bromelin) and elevated temperatures in fish sauce manufacture from stelephorus spp. od Espejo-Hermes, Jasmin M.

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

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

Enhanced patis production

Characterization and identification of some halophilic bacteria in spoiled fish sauce od Mabesa, Reynaldo C., Lagtapon, Simonetta C., Villaralvo, Ma. Josie

Polni tekst

Aleli Torres.

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