Showing 201 - 210 results of 249 for search '"Fermentation"', query time: 0.02s Refine Results
  1. 201

    Chemical and antioxidant activity changes in Philippine green mussel (Perna viridis) during fermentation at varying salt concentrations by Peralta, Ernestina M., Endoma, Leonilo F., Sefil, Ariel S., Palmos, Grace N.

    Book

    Chemical and antioxidant activity changes in Philippine green mussel (Perna viridis) during fermentation at varying salt concentrations
  2. 202

    Handbook of indigenous fermented foods

    Book

    Handbook of indigenous fermented foods
  3. 203

    Isolation and characterization of the antimicrobial properties of lactic acid bacteria from salt-fermented yellowfin tuna (Thunnus albacares) entrails (Dayok). by Briton, Britanny Miroslava Ortega

    Thesis

    Isolation and characterization of the antimicrobial properties of lactic acid bacteria from salt-fermented yellowfin tuna (Thunnus albacares) entrails (Dayok).
  4. 204

    Proteolytic activity of a spray-dried cell-free crude enzyme produced by a bacterial strain isolated from fermented sardines (Sardinella spp.) by Joseco, Jhovian Lee G.

    Thesis

    Proteolytic activity of a spray-dried cell-free crude enzyme produced by a bacterial strain isolated from fermented sardines (Sardinella spp.)
  5. 205

    Fermented fish products

    Article

    Fermented fish products
  6. 206

    Assessment of fermented fish (ginamos) quality and its production practices in Culasi, Antique. by Caling, Marian Juliet Gochian

    Thesis

    Assessment of fermented fish (ginamos) quality and its production practices in Culasi, Antique.
  7. 207

    Changes in antioxidative activities and components of salt-fermented shrimp paste at prolong fermentation. by Peralta, Ernestina M.

    Article

    Changes in antioxidative activities and components of salt-fermented shrimp paste at prolong fermentation.
  8. 208

    The utilization of spent rice mash as starter culture for rice wine fermentation by Olano, Jean Mabelle O.

    Thesis

    The utilization of spent rice mash as starter culture for rice wine fermentation
  9. 209

    Fermentation studies on chayote (Sechuim edule Sw.) by Ramos, Ma. Lydia J.

    Thesis

    Fermentation studies on chayote (Sechuim edule Sw.)
  10. 210

    The reusability of baker's yeast (Saccharomyces cerevisiae) immobilized in calcium alginate and k-carrageenan/locust bean gum gel beads during repeated batch ethanolic fermentation by Tiuseco, Manolito Tamondong

    Thesis

    The reusability of baker's yeast (Saccharomyces cerevisiae) immobilized in calcium alginate and k-carrageenan/locust bean gum gel beads during repeated batch ethanolic fermentation

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