3ae9323d-ad68-403d-b216-e2d8a70a32fb
2024-01-10
Thesis
Master of Science in Food Technology
fermentation, rice beverages, microbial quality, traditional foods
College of Education
Department of Food Technology
Dr. Grace Uy
This study characterizes the microbial communities and evaluates the safety profiles of traditional Filipino fermented rice beverages, analyzing dominant fermentation microorganisms, pH profiles, alcohol content, and potential hazard indicators.
en
Electronic (PDF)
fermentation, rice beverages, microbial quality, traditional foods
Ocampo, G. & Uy, D. G. (2024). Microbial quality and safety assessment of traditional fermented rice beverages [Master's thesis, University of Santo Tomas]. CEDAR. https://cedarrepository.com/theses/theses-department-of-food-technology/3ae9323d-ad68-403d-b216-e2d8a70a32fb--fermented-rice-beverages-microbial-quality
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