Näytetään 1 - 10 yhteensä 16 tuloksesta haulle '"Shrimp paste."', hakuaika: 0,01s Tarkenna hakua
  1. 1

    Food safety knowledge, attitudes, and practices of bagoong alamang vendors in the 5th district of Camarines Sur, Bicol Region Tekijä Lo, Kim M.

    Julkaistu 2022
    Opinnäyte

    Food safety knowledge, attitudes, and practices of bagoong alamang vendors in the 5th district of Camarines Sur, Bicol Region
  2. 2

    Antagonistic activity against food borne pathogens of bacterial fermented shrimp (Acetes sp.) Tekijä Treyes, Michael Andre D.

    Julkaistu 2015
    Opinnäyte

    Antagonistic activity against food borne pathogens of bacterial fermented shrimp (Acetes sp.)
  3. 3

    Phenotypic and genotypic characterization of facultative methylotrophic bacteria isolated from Philippine shrimp paste Tekijä Dela Rosa, Christian Jordan Ominga

    Julkaistu 2012
    Opinnäyte

    Phenotypic and genotypic characterization of facultative methylotrophic bacteria isolated from Philippine shrimp paste
  4. 4

    Establishment of a thermal process for bottled balao-balao (fermented rice-shrimp mixture) Tekijä Santos, Ma. Anna Rita T.

    Julkaistu 2004
    Opinnäyte

    Establishment of a thermal process for bottled balao-balao (fermented rice-shrimp mixture)
  5. 5

    Establishment of a thermal process for bagoong alamang (Philippine Shrimp Paste) in bottles Tekijä Coorey, Jude Herman Ranil

    Julkaistu 1991
    Opinnäyte

    Establishment of a thermal process for bagoong alamang (Philippine Shrimp Paste) in bottles
  6. 6

    Factors affecting the ripening and flavor of Bagoong Alamang (Shrimp paste) (Acetes sp.) Tekijä Nieto, Marceliano B.

    Julkaistu 1982
    Opinnäyte

    Factors affecting the ripening and flavor of Bagoong Alamang (Shrimp paste) (Acetes sp.)
  7. 7

    The use of alamang (Acetes Indicus) in kroepeck Tekijä Antiola, Gracia L.

    Julkaistu 1976
    Opinnäyte

    The use of alamang (Acetes Indicus) in kroepeck
  8. 8

    Decimal reduction times of Bacillus spores in fermented shrimp paste (Bagoong alamang) Tekijä Reyes, Narish Lacaba

    Opinnäyte

    Decimal reduction times of Bacillus spores in fermented shrimp paste (Bagoong alamang)
  9. 9

    The microbiology of fermented shrimps (Nematopalaemon tenuipes) of Cagayan Tekijä Culasing, Carmencita Lorenzo

    Opinnäyte

    The microbiology of fermented shrimps (Nematopalaemon tenuipes) of Cagayan
  10. 10

    Factors affecting the ripening and flavor of bagoong alamang (shrimp paste), (Acetes sp.) Tekijä Nieto, Marceliano B.

    Kirja

    Factors affecting the ripening and flavor of bagoong alamang (shrimp paste), (Acetes sp.)

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