Evaluation of fermented copra meal as replacement of soybean meal in the diet of hybrid saline tilapia (Orechromis niloticus x Orechromis mossambicus) juvenile by Flores, Pia Amabelle Mansigin

Cocoa and coffee fermentations

Available for University of the Philippines Diliman College of Engineering via CRCnetBASE. Click here to access
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Health benefits of fermented foods and beverages

Microorganisms and fermentation of traditional foods

Pamanakman king nyaman ning tagilo a study of the cultural meanings of the Kapampangan fermented fish/shrimp with rice by Adriano, Janica Gem Semana

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

Fermentation and biochemical engineering handbook principles, process design, and equipment

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Cultured and fermented beverages by Thompson, Meg

Effect of local spices on histamin forming bacteria in fermented anchovy (stolephorus spp.) paste by Mendez, Rufa Lara

Laboratory manual on food fermentation by Flores, Eva Nebril