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  1. 1

    Effect of proteolytic enzyme on the chemical and antioxidant properties of low-salt fermented green mussel (Perna viridis) von Escaño, Vanessa Mae

    Abschlussarbeit

    Effect of proteolytic enzyme on the chemical and antioxidant properties of low-salt fermented green mussel (Perna viridis)
  2. 2

    Isolation, characterization and identification of bacteria from low-salt fermented green mussell (Perna viridis) von Caballero, Ma. Jamilla P.

    Abschlussarbeit

    Isolation, characterization and identification of bacteria from low-salt fermented green mussell (Perna viridis)

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