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

Enhanced patis production

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

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

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

Aleli Torres.

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