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  1. 1

    Pamanakman king nyaman ning tagilo a study of the cultural meanings of the Kapampangan fermented fish/shrimp with rice by Adriano, Janica Gem Semana

    Published 2015
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    Thesis

    Pamanakman king nyaman ning tagilo a study of the cultural meanings of the Kapampangan fermented fish/shrimp with rice
  2. 2

    Safety evaluation of fermented fish and shellfish products I. microbiological contaminants by Mabesa, R.C, Castillo, M.M, Revilla, S.V, Bandian, V.T

    Published 1983
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    Safety evaluation of fermented fish and shellfish products I. microbiological contaminants
  3. 3

    Safety evaluation of fermented fish and shellfish product II. Physical contaminants by Mabesa, R.C, Castillo, M.M, Bandian, V.T

    Published 1983
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    Analytics

    Safety evaluation of fermented fish and shellfish product II. Physical contaminants
  4. 4

    Patis from alamang a plant design by Chan, Edward L.

    Published 1975
    Thesis

    Patis from alamang a plant design
  5. 5

    Patis a la luz a plant design by Clemente, Mauro G.

    Published 1970
    Thesis

    Patis a la luz a plant design
  6. 6

    A proposed advertising campaign for Lorenzana "Lorins" Patis. by Adano, Charlz Dar

    Thesis

    A proposed advertising campaign for Lorenzana "Lorins" Patis.
  7. 7

    The microbiology and volatile acid analysis of fermented anchovy (Stolephorus commersonii) with added rice (Tinomayan Bolinao) by Oronan, Ma. Asuncion Valenzuela

    Thesis

    The microbiology and volatile acid analysis of fermented anchovy (Stolephorus commersonii) with added rice (Tinomayan Bolinao)
  8. 8

    Lactic acid fermentation of balao-balao (rice-shrimp mixture) by Solidum, Ma. Haidea Tirol

    Book

    Lactic acid fermentation of balao-balao (rice-shrimp mixture)
  9. 9

    Lactic acid fermentation of balao-balao (rice-shrimp mixture) by Solidum, Ma. Haidea Tirol

    Book

    Lactic acid fermentation of balao-balao (rice-shrimp mixture)
  10. 10

    The microbiology and volatile acid analysis of fermented anchovy (Stolephorus commersonii) with added rice (Tinomayan Bolinao) by Oronan, Ma. Asuncion Valenzuela

    Thesis

    The microbiology and volatile acid analysis of fermented anchovy (Stolephorus commersonii) with added rice (Tinomayan Bolinao)

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