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Healthy alternative to fish sauce

dc.contributor.authorYap, Julio Jr.
dc.coverage.spatialPhilippinesen
dc.date.accessioned2020-05-18T12:56:07Z
dc.date.available2020-05-18T12:56:07Z
dc.date.issued2020-05-18
dc.identifier.citationYap, J. Jr. (2020, May 18). Healthy alternative to fish sauce. Panay News, p. 8.en
dc.identifier.urihttp://hdl.handle.net/20.500.12174/8692
dc.language.isoenen
dc.publisherPanay News, Inc.en
dc.relation.urihttps://www.panaynews.net/healthy-alternative-to-fish-sauce/en
dc.titleHealthy alternative to fish sauceen
dc.typenewspaperArticleen
dc.citation.journaltitlePanay Newsen
dc.citation.firstpage8en
local.subject.classificationPN20200518_8en
local.descriptionFollowing 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.personalnamePeralta, Ernestina M.
local.subject.corporatenameUniversity of the Philippines Visayas (UPV)en
local.subject.corporatenamePhilippine Council for Agriculture, Aquatic, and Natural Resources Research and Development (PCAARRD)en
local.subject.corporatenameDepartment of Science and Technology (DOST)en
local.subject.scientificnamePerna viridisen
dc.subject.agrovocfish silageen
dc.subject.agrovocfermented productsen
dc.subject.agrovocReturn on investmenten
dc.subject.agrovocProcessed fishery productsen
dc.subject.agrovocmarine molluscsen


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