Temperature and salt purity effects on the manufacture of fish paste and sauce /

The Philippine Fishery Program experimented with the manufacture of fish paste (Bagoong) and fish sauce (patis) to investigate the possibilty of reducing production costs by accelerating the aging process. The investigation investigated bacterial, chemical, and physical changes that occur during fermentation and storage.Bibliography: p. 10-11.Literature cited.Conclusions and summary.Organoleptic results.Bacteriological results and discussion.Results of protein analyses.Experimental procedure.Preliminary experiments.The Philippine Fishery Program experimented with the manufacture of fish paste (Bagoong) and fish sauce (patis) to investigate the possibilty of reducing production costs by accelerating the aging process. The investigation investigated bacterial, chemical, and physical changes that occur during fermentation and storage.Mode of access: Internet