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  1. 1

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

    Publié 2012
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    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 par Florece, Christine Marie Cala-or

    Thèse

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

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