Studies on the salt concentration of commercially dried (tuyo) and smoked (tinapa) herring / V. Uyenco, P. Rodriguez and R. Taruc.

By:

Uyenco, V

Contributor(s):

Material type: Article

ArticlePublisher: Quezon City, Philippines : Bureau of Fisheries and Aquatic Resources, 1953Content type:

text

Media type:

computer

Carrier type:

online resource

ISSN:

2672-2836 (Online)

Subject(s):

Online resources:

Online access

In: Philippines. The Philippine Journal of Fisheries Volume 2, Issue no. 1 (January - June 1953), page 84 - 89Abstract: 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).

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Holdings
Item type	Current library	Collection	Call number	Vol info	Status	Date due	Barcode
Journal Article	NFRDI Central Office NFRDI KMRC Indexed Materials Collection	Electronic		Volume 2, Issue no. 1 (January - June 1953), page 84 - 89	Available		IMC000016
Journal	NFRDI Central Office NFRDI KMRC Institutional Repository Collection	Electronic	SH 1 .B9524 1953 vol. 2 no. 1 (Browse shelf(Opens below))	Volume 2, No. 1 (January - June 1953)	Available		IRC00003

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).

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