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Temperature and salt purity effects on the manufacture o…


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	Author:	Hamm, William S.
	Title Statement:	Temperature and salt purity effects on the manufacture of fish paste and sauce, by William S. Hamm and John A. Clague.
	Published:	Washington, U.S. Govt. Print. Off., 1950.
	Description:	ii, 11 pages 23 cm
	Series:	(U.S. Fish and Wildlife Service. Research report 24)
	Bibliography Note:	Includes bibliographical references (pages 10-11).
	Contents Note:	Contents: Preliminary experiments -- Experimental procedure -- Results of protein analyses -- Bacteriological results and discussion -- Organoleptic results -- Conclusions and summary -- Literature cited.
	Summary, Etc. Note:	Abstract: 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.
	Local Note:	NWRCCatalogISO20250428
	Additional Physical Forms:	Online version: Hamm, William S. Temperature and salt purity effects on the manufacture of fish paste and sauce. Washington, U.S. Govt. Print. Off., 1950 (OCoLC)795026274
	Subject:	Fishery products--Preservation.
		Produits de la pêche--Conservation.
		Fishery products--Preservation. fast (OCoLC)fst00926318
	Name Added Entry:	Clague, John Albert, 1905- author.
	Series Added Entry:	Research report (U.S. Fish and Wildlife Service) ; 24.
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