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  Search result  Your search for [subject]Patis returned 18 records.  
 
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  Book Effect of temperature and purity of salt on bagoong and patis manufacture.

by Hamm, Wm.S.; Manila, Philippines: The Authors.

Subject: Temperature effect -- Salt; Bagoong; Patis; Bagoong -- Patis -- Manufacture; Food science and technology.

  
     
Relevance: 14.81%
 
     
  Book Proceedings of the thirteenth annual convention of the Philippine Association of Food Technologist. Theme: <strong><em>Technological advances for the local food processing industry</em>, </strong>November 20-21, 1978, PICC.

PICC Metro Manila, Philippines: Philippine Association of Food Technologist co-sponsored by the National Science Development Board and National Research Council of the Philippines, 1978.

Subject: Congresses -- Food processing; Protein and lipid hydrolysis -- Fish sauce (Patis); Fish sauce (patis) preparation -- Irradiated a non-irradiatednd -- Anchovies; Foods -- Toxic substance -- Philippines; Low cost extrusion cooker.

  
     
Relevance: 13.64%
 
     
  Book Mechanics of bagoong (Fish Paste) and patis (Fish Sauce) processing.

by Uyenco, V.; Manila, Philippines: The Author, 1962.

Subject: Bagoong (fish patis) processing; Patis (fish sauce) processing.

  
     
Relevance: 12.56%
 
     
  Analytics Costumbres Filipinos de Patis Tesoro.



Subject: Tesoro, Patis.

  
     
Relevance: 10.86%
 
     
  Book A study of the patis industry in Manila and its environs.

by Tesoro, Luz C.; [Quezon City]: 1959.

Subject: Patis industry.

  
     
Relevance: 10.86%
 
     
  Analytics Ambassador of pina.



Subject: Tesoro, Patis.

  
     
Relevance: 10.86%
 
     
  Book The microbiology of the Philippine fish sauce (patis) manufacture.

by Pelea, Ninfa Rodriguez;

Subject: Patis; Fish, Fermented.

  
     
Relevance: 10.73%
 
     
  Analytics Move over milan, manila is taking the catwalk.



Subject: Tesoro, Patis; Fibers; Weaving.

  
     
Relevance: 10.62%
 
     
  Book Preparation of fish sauce (patis).

Manila, Philippines: Bureau of Printing, 1946.

Subject: Fish sauce (patis) preparation.

  
     
Relevance: 10.62%
 
     
  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: 10.50%
 
     
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