MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02261naa a22003134ib4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
PH-QcNFR |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20240621153451.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
240202c||||||||ph fr j o||||f0 a|eng|d |
| 022 1# - INTERNATIONAL STANDARD SERIAL NUMBER |
|---|
| International Standard Serial Number |
2672-2836 (Online) |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
PH-QcNFR |
| Language of cataloging |
eng |
| Transcribing agency |
PH-QcNFR |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Bersamin, Silvestre V. |
| 9 (RLIN) |
2699 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Preliminary studies on the comparative chemical composition of the different commercial brands of "patis" in the Philippines / |
| Statement of responsibility, etc. |
Silvestre V. Bersamin and R. S. J. Napugan |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE (R) |
|---|
| Place of production, publication, distribution, manufacture (R) |
Quezon City, Philippines : |
| Name of producer, publisher, distributor, manufacturer (R) |
Bureau of Fisheries and Aquatic Resources , |
| Date of production, publication, distribution, manufacture, or copyright notice |
1960 - 1970 |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
computer |
| Media type code |
c |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
online resource |
| Carrier type code |
cr |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
|---|
| File type |
text file |
| Encoding format |
PDF |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references |
| 520 3# - SUMMARY, ETC. |
|---|
| Summary, etc. |
Various commercial brands of patis (fermented fish sauce) were analyzed comparatively, for their moisture, total solids, total nitrogen and sodium chloride contents. From the standpoint of nutrition, those with higher total nitrogen contents are considered the better grades. The total solids range from 28.56 per cent to 37.81 per cent and sodium chloride from 22.26 per cent to 26.44 per cent. Samples with high total solids have better keeping quality because of low moisture content. Although almost all the brands fall within the range requirement of total nitrogen, sodium chloride and total solids set by the Philippine Standard Association, yet as revealed by the analysis, these standards and requirements are met without technological planning and no effort is being made by the manufacturers to produce uniform standard grades of patis. |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
English |
| Information code or alphabet |
eng |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Fish sauce |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
2948 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Fish sauce |
| Geographic subdivision |
Philippines |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
2949 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Fermented foods |
| Source of heading or term |
LCHS |
| 9 (RLIN) |
2950 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Chemical composition |
| Source of heading or term |
AGROVOC |
| 9 (RLIN) |
2951 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Napugan, R. S. J. |
| Relator term |
author |
| 9 (RLIN) |
2838 |
| 773 0# - HOST ITEM ENTRY |
|---|
| Host Biblionumber |
78 |
| Host Itemnumber |
139 |
| Main entry heading |
Philippines. |
| Other item identifier |
IRC00013 |
| Title |
The Philippine Journal of Fisheries |
| Related parts |
Volume 8, Issue no. 2 ( 1960), page 151-158 |
| 856 7# - ELECTRONIC LOCATION AND ACCESS |
|---|
| Access method |
Hypertext Transfer Protocol Secure |
| Uniform Resource Identifier |
https://www.nfrdi.da.gov.ph/tpjf/vol8_2/PRELIMINARY%20STUDIES%20ON%20THE%20COMPARATIVE%20CHEMICAL%20COMPOSITION%20OF%20THE%20DIFFERENT%20COMMERCIAL%20BRANDS%20OF%20PATIS%20IN%20THE%20PHILIPPINES.pdf |
| Link text |
Open access |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Suppress in OPAC |
No |
| Koha item type |
Journal Article |
| Item part |
IMC000064 |