| dc.contributor.author | Yap, Julio Jr. | |
| dc.coverage.spatial | Philippines | en |
| dc.date.accessioned | 2020-05-18T12:56:07Z | |
| dc.date.available | 2020-05-18T12:56:07Z | |
| dc.date.issued | 2020-05-18 | |
| dc.identifier.citation | Yap, J. Jr. (2020, May 18). Healthy alternative to fish sauce. Panay News, p. 8. | en |
| dc.identifier.uri | http://hdl.handle.net/20.500.12174/8692 | |
| dc.language.iso | en | en |
| dc.publisher | Panay News, Inc. | en |
| dc.relation.uri | https://www.panaynews.net/healthy-alternative-to-fish-sauce/ | en |
| dc.subject | fish silage | en |
| dc.subject | fermented products | en |
| dc.subject | Return on investment | en |
| dc.subject | Processed fishery products | en |
| dc.subject | marine molluscs | en |
| dc.title | Healthy alternative to fish sauce | en |
| dc.type | newspaperArticle | en |
| dc.citation.journaltitle | Panay News | en |
| dc.citation.firstpage | 8 | en |
| local.seafdecaqd.controlnumber | PN20200518_8 | en |
| local.seafdecaqd.extract | Following the increasing demand for healthier food and food ingredients, a low-salt fermented mussel sauce was developed by the University of the Philippines Visayas (UPV). Initially branded as “Patis Tahong,” this condiment or dipping sauce is made from fermented green mussels (Perna viridis). As an alternative to the usual fermented fish patis, it can be used to add flavor to different dishes, soup preparations, as well as a traditional “sawsawan” or dipping sauce. It was claimed that Patis Tahong has the potential of being a functional food and food ingredient. | en |
| local.subject.personalName | Peralta, Ernestina M. | |
| local.subject.corporateName | University of the Philippines Visayas (UPV) | en |
| local.subject.corporateName | Philippine Council for Agriculture, Aquatic, and Natural Resources Research and Development (PCAARRD) | en |
| local.subject.corporateName | Department of Science and Technology (DOST) | en |
| local.subject.scientificName | Perna viridis | en |
