e6b4e56f-ef7a-4e3d-aa5f-e58ca065f574

2023-08-08

Faculty Research

Food Technology

indigenous foods, fermentation, characterization, Philippine cuisine

College of Education

Department of Food Technology

This study provides comprehensive characterization of selected traditional Philippine fermented foods—bagoong, patis, and tapuy—analyzing microbial communities, biochemical profiles, nutritional composition, and safety parameters.

en

Electronic (PDF)

indigenous foods, fermentation, characterization, Philippine cuisine

Uy, D. G. (2023). Characterization and nutritional profiling of indigenous philippine fermented foods [Faculty research, University of Santo Tomas]. CEDAR. https://cedarrepository.com/theses/faculty-research-department-of-food-technology/e6b4e56f-ef7a-4e3d-aa5f-e58ca065f574--indigenous-fermented-foods-characterization-philippines

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