Temperature and salt purity effects on the manufacture of fish paste and sauce,
| Main Authors: | , |
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| Format: | Government Document Book |
| Language: | English |
| Published: |
Washington :
U.S. Government. Printing Office,
1950.
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| Series: | Research report (U.S. Fish and Wildlife Service) ;
24. |
| Subjects: |
| Abstract: | The Philippine Fishery Program experimented with the manufacture of fish paste (Bagoong) and fish sauce (patis) to investigate the possibilty of reducing production costs by accelerating the aging process. The investigation investigated bacterial, chemical, and physical changes that occur during fermentation and storage. |
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| Physical Description: | ii, 11 pages ; 23 cm |
| Bibliography: | Includes bibliographical references (pages 10-11). |