Process documentation and microbiological safety assessment of Burong Isda (Ophicephalus striatus) in Candaba, Pampanga by Cuellar, Lyra Monica S.

Survival of acetic acid bacteria in tuba subjected to different pasteurization temperatures by Orbeta, Jan Adrian B

Available for University of the Philippines Diliman via Digital Archives. Click here to access

Development of probiotic beverage using mung bean (Vigna radiata) milk cultured with lactic acid bacteria by Panganiban, William Patrick J.

Available for University of the Philippines Diliman via Digital Archives. Click here to access.

A proposed advertising campaign for Lorenzana "Lorins" Patis. by Adano, Charlz Dar

Industrial fermentations.

Studies on the lactic acid fermentation of sugars by a species of rhizopus by Kapauan, Amando F.

Effects of trace elements on the fermentation of alcohol to acetic acid by Tejada, Silvestre B.

Kinetics of the alcoholic fermentation of cane molasses by Tuazon, Lourdes O.

Studies on the fermentation of Betel nut tanning liquor by Burog, Araceli J.

A study of the bacterial profile of Philippine fermented mustard (burong mustasa) through culture-independent methods by Larcia, Levi Letlet II H.