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| 022 | 1 | _a2672-2836 (Online) | |
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_aPH-QcNFR _beng _cPH-QcNFR |
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_aBersamin, Silvestre V. _92699 |
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_aPreliminary studies on the comparative chemical composition of the different commercial brands of "patis" in the Philippines / _cSilvestre V. Bersamin and R. S. J. Napugan |
| 264 | 1 |
_aQuezon City, Philippines : _bBureau of Fisheries and Aquatic Resources , _c1960 - 1970 |
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_atxt _btxt |
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_atext file _bPDF |
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| 504 | _aIncludes bibliographical references | ||
| 520 | 3 | _aVarious 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. | |
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_aFish sauce _2AGROVOC _92948 |
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_aFish sauce _zPhilippines _2AGROVOC _92949 |
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_aFermented foods _2LCHS _92950 |
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| 650 | 0 |
_aChemical composition _2AGROVOC _92951 |
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_aNapugan, R. S. J. _eauthor _92838 |
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_078 _9139 _aPhilippines. _oIRC00013 _tThe Philippine Journal of Fisheries _gVolume 8, Issue no. 2 ( 1960), page 151-158 |
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| 856 | 7 |
_2https _uhttps://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 _yOpen access |
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