| dc.contributor.author | Orig, Thor S. | |
| dc.date.accessioned | 2022-06-06T08:41:47Z | |
| dc.date.available | 2022-06-06T08:41:47Z | |
| dc.date.issued | 1990-05-15 | |
| dc.identifier.citation | Orig, T. S. (1990, May 15). High-value seaweeds recommended. Manila Bulletin, p. 34. | en |
| dc.identifier.uri | http://hdl.handle.net/20.500.12174/12246 | |
| dc.language.iso | en | en |
| dc.publisher | Manila Bulletin Publishing Corporation | en |
| dc.subject | seaweeds | en |
| dc.subject | agar | en |
| dc.subject | seaweed products | en |
| dc.subject | agarose | en |
| dc.subject | seaweed culture | en |
| dc.subject | seaweed industry | en |
| dc.title | High-value seaweeds recommended | en |
| dc.type | newspaperArticle | en |
| dc.citation.journaltitle | Manila Bulletin | en |
| dc.citation.firstpage | 34 | en |
| local.seafdecaqd.controlnumber | MB19900515_34 | en |
| local.seafdecaqd.extract | The seaweed Gracilaria isn't as popular as Eucheuma, Sargassum and Caulerpa, but it's a high-value commodity if properly harnessed for processing. A well-known derivative of processed Gracilaria is agar, a hydrophilic colloid which has a variety of uses. In the food business for instance, agar is used in making jellied desserts, as stabilizer in pie fillings, piping gels, meringues, icings, cookies and cream shells, anti-staling agent for breads and cakes and as thickening and gelling agent in poultry, fish and meat canning. | en |
| local.subject.personalName | Santos, Gertrudes A. | |
| local.subject.personalName | Garcia, Manuel P. Jr. | |
| local.subject.corporateName | PAC-MAR, Inc. | en |
| local.subject.corporateName | Philippine Council for Aquatic and Marine Research and Development (PCAMRD) | en |
| local.subject.corporateName | Southeast Asian Fisheries Development Center/Aquaculture Department (SEAFDEC/AQD) | en |
| local.subject.scientificName | Gracilaria | en |
| local.subject.scientificName | Eucheuma | en |
| local.subject.scientificName | Sargassum | en |
