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  Search result  Your search for [subject]Fish, Fermented returned 5 records.  
 
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  Continuing Resource Safety evaluation of fermented fish and shellfish products III. Heavy metal contaminants.

by Bandian, V.T.;

Subject: Public Health and Safety; Heavy metals -- Analysis -- Fermented fish -- Shellfish products; Fish, Fermented -- Heavy metal content; Shellfish products -- Heavy metal content.

  
     
  |   Relevance: 17.44%
 
     
  Book The microbiology of the Philippine fish sauce (patis) manufacture.

by Pelea, Ninfa Rodriguez;

Subject: Patis; Fish, Fermented.

  
     
Relevance: 16.08%
 
     
  Book Evaluation of fish silage prepared with molasses and Sargassum spp.

by Huit, Nenita Buban, 1939-;

Subject: Ensilage -- Fermentation; Fish, Fermented.

  
     
Relevance: 15.90%
 
     
  Book Application of proteolytic enzymes (papain and bromelin) and elevated temperatures in fish sauce manufacture from stolephorus spp.

by Hermes, Jasmin M. Espejo;

Subject: Patis; Bromelin; Fish, Fermented; Papain.

  
     
Relevance: 15.73%
 
     
  Thesis Fermentation of fish sauce (patis) in the Philippines, 1982.

by Klitsaneephaiboon, Montri.; 1982.

Subject: Fish, Fermented -- Philippines; Fishery products -- Philippines -- Preservation.

  
     
Relevance: 13.95%
 
     
 
         
         
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