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Welcome the "Red Tilapia"

dc.contributor.authorYap, Julio P. Jr.
dc.coverage.spatialNueva Ecijaen
dc.coverage.spatialMalaysiaen
dc.coverage.spatialIndonesiaen
dc.coverage.spatialThailanden
dc.coverage.spatialChinaen
dc.date.accessioned2018-07-23T03:01:47Z
dc.date.available2018-07-23T03:01:47Z
dc.date.issued2016-04-18
dc.identifier.citationYap, J. P. Jr. (2016, April 18). Welcome the "Red Tilapia". Panay News, p. 12.en
dc.identifier.urihttp://hdl.handle.net/20.500.12174/1046
dc.language.isoenen
dc.publisherPanay News, Inc.en
dc.titleWelcome the "Red Tilapia"en
dc.typenewspaperArticleen
dc.citation.journaltitlePanay Newsen
dc.citation.firstpage12en
local.subject.classificationPN20160418_12en
local.descriptionWe usually describe tilapia as the greyish-black fish that we often see in the market. Tilapia is commonly fried, broiled, or cooked in any other recipe which is popular in each region. But little we may know that there is another variety of tilapia that is slowly gaining recognition as an important fish species for aquaculture.en
local.subject.corporatenameFreshwater Aquaculture Centeren
local.subject.corporatenameCentral Luzon State University (CLSU)en
local.subject.corporatenameDepartment of Science and Technology -Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development (DOST-PCAARRD)en
local.subject.corporatenameBureau of Fisheries and Aquatic Resources (BFAR)en
dc.subject.agrovoctilapia cultureen
dc.subject.agrovocaquacultureen
dc.subject.agrovocfish cultureen
dc.subject.agrovocstocksen
dc.subject.agrovocfingerlingsen
dc.subject.agrovocmarketingen
dc.subject.agrovocfreshwater aquacultureen
dc.subject.agrovocconsumersen
dc.subject.agrovochybridsen
dc.subject.agrovocOffspringen


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