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A low-salt mussel sauce

dc.coverage.spatialPhilippinesen
dc.date.accessioned2019-08-30T03:47:51Z
dc.date.available2019-08-30T03:47:51Z
dc.date.issued2018-12-22
dc.identifier.citationA low-salt mussel sauce. (2018, December 22). Manila Bulletin, p. B-5.en
dc.identifier.urihttp://hdl.handle.net/20.500.12174/6911
dc.language.isoenen
dc.publisherManila Bulletin Publishing Corporationen
dc.titleA low-salt mussel sauceen
dc.typenewspaperArticleen
dc.citation.journaltitleManila Bulletinen
dc.citation.firstpageB-5en
local.subject.classificationMB20181222_B-5en
local.descriptionA project by the University of the Philippines Visayas (UPV) has developed a low-salt mussel sauce. The project, led by Ernestina M. Peralta of UP Visayas Institute of Fish Processing technology, is funded by the Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development of the Department of Science and Technology (DOST-PCAARRD). Green mussel (tahong) is abundant in the country and is considered as an important farming commodity in many coastal areas. Mussel farming requires less input and capital compared with other aquaculture activities such as fish cages and pens, making it a preferred backyard project of fisherfolks.en
local.subject.corporatenamePhilippine Council for Agriculture, Aquatic and Natural Resources Research and Development of the Department of Science and Technology (DOST-PCAARRD)en
local.subject.corporatenameUniversity of the Philippines Visayas (UPV)en
dc.subject.agrovocmussel cultureen
dc.subject.agrovocaquacultureen
dc.subject.agrovocfishersen
dc.subject.agrovocfermented productsen
dc.subject.agrovocproteinsen
dc.subject.agrovocamino acidsen
dc.subject.agrovoczincen
dc.subject.agrovoccalciumen
dc.subject.agrovocironen


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