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  1. 1

    Characterization of the traditional fermented fish products bagoong isda (fish paste) and bagoong alamang (shrimp paste) Por Hidalgo, Melody Mae C.

    Publicado em 2012
    Thesis

    Characterization of the traditional fermented fish products bagoong isda (fish paste) and bagoong alamang (shrimp paste)
  2. 2

    Isolation and identification of lactic bacteria from low-salt fermented shrimp (Acetes spp.) and their use as functional starter cultures Por Florece, Christine Marie Cala-or

    Thesis

    Isolation and identification of lactic bacteria from low-salt fermented shrimp (Acetes spp.) and their use as functional starter cultures

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