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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