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  1. 1

    Evaluation of fish silage prepared with molasses and Sargassum spp by Huit, Nenita Buban 1939-

    Book

    Evaluation of fish silage prepared with molasses and Sargassum spp
  2. 2

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

    Book

    Application of proteolytic enzymes (papain and bromelin) and elevated temperatures in fish sauce manufacture from stolephorus spp
  3. 3

    The microbiology of the Philippine fish sauce (patis) manufacture by Pelea, Ninfa Rodriguez

    Book

    The microbiology of the Philippine fish sauce (patis) manufacture
  4. 4

    The microbiology of the Philippine fish sauce (patis) manufacture by Pelea, Ninfa Rodriguez

    Book

    The microbiology of the Philippine fish sauce (patis) manufacture
  5. 5

    Safety evaluation of fermented fish and shellfish products III. Heavy metal contaminants by Mabesa, R.C, Atutubo, E.O, Bandian, V.T

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    Safety evaluation of fermented fish and shellfish products III. Heavy metal contaminants

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