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  1. 1

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

    Pubblicazione 2012
    Tesi

    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 di Florece, Christine Marie Cala-or

    Tesi

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

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