TY  - SER
AU  - Uyenco,V.
AU  - Rodriguez,P.
AU  - Taruc,R.
TI  - Studies on the salt concentration of commercially dried (tuyo) and smoked (tinapa) herring
SN  - 2672-2836
PY  - 1953///
CY  - Quezon City, Philippines
PB  - Bureau of Fisheries and Aquatic Resources
KW  - Fishery processing
KW  - LCSH
KW  - Smoked fish
KW  - Dried fish
N1  - Includes bibliographical references
N2  - 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)
UR  - https://www.nfrdi.da.gov.ph/tpjf/vol2/STUDIES%20ON%20THE%20SALT%20CONCENTRATION%20OF%20COMMERCIALLY%20DRIED%20(TUYO)%20AND%20SMOKED%20(TINAPA)%20HERRING.pdf
ER  -