Studies on the salt concentration of commercially dried (tuyo) and smoked (tinapa) herring /
Uyenco, V.
Studies on the salt concentration of commercially dried (tuyo) and smoked (tinapa) herring / V. Uyenco, P. Rodriguez and R. Taruc.
Includes bibliographical references
The Philippine fish production for 1949 was estimated at some 238,000,000 kilograms of fish. Ten per cent of this, or 23,800,000 kilograms, were processed and the rest sold fresh or iced. Of the processed fish, 70 per cent were dried and smoked, and the 30 per cent were manufactured into fermented products like fish paste (bagoong) and fish sauce (patis).
English eng
2672-2836 (Online)
Fishery processing
Smoked fish
Dried fish
Studies on the salt concentration of commercially dried (tuyo) and smoked (tinapa) herring / V. Uyenco, P. Rodriguez and R. Taruc.
Includes bibliographical references
The Philippine fish production for 1949 was estimated at some 238,000,000 kilograms of fish. Ten per cent of this, or 23,800,000 kilograms, were processed and the rest sold fresh or iced. Of the processed fish, 70 per cent were dried and smoked, and the 30 per cent were manufactured into fermented products like fish paste (bagoong) and fish sauce (patis).
English eng
2672-2836 (Online)
Fishery processing
Smoked fish
Dried fish