Search Results for: Fish liver oils and their fractions
the philippine species of grouper, specifies their essential composition and quality factors (including size classification and quality characteristics), provides the presentation, packaging and labeling requirements, indicates the methods sampling, examination and analyses, and defines the types of
fish processing enterprises: fish smoking ( %), fish drying ( %), and fish fermentation ( %). the products were smoked fish 'tinapa', dried fish 'daeng', fish paste 'bagoong', rice-fish paste 'buro', and fish sauce 'patis'. most of the processors in zambales, bataan, and bulacan produced bagoong; 'buro...
https://repository.seafdec.org.ph/handle/10862/3068