Art

J-GLOBAL ID：200902128621378587   Reference number：00A0155552

Microorganisms and Technology of Philippine Fermented Foods.

フィリピンの発酵食品の微生物と技術

Author (1)： SANCHEZ P C (Univ. Philippine-Los Banos, Laguna, PHL)
Material： 日本乳酸菌学会誌  (Japanese Journal of Lactic Acid Bacteria)
Volume： 10  Issue： 1  Page： 19-28  Publication year： Sep. 30, 1999 
JST Material Number： L3534A  ISSN： 1343-327X  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *fermented food ,...
Semi thesaurus term： Philippines ,...

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JST classification (1)： Food in general  (FJ01010Y)

Reference (23)：

• ARROYO, P. T. Studies on rice-shrimp fermentation balao-balao. Phil. J. Food Sci. & Technol. 1977, 2, 106-125
• CALANOGA, E. L. A study of microbiological, biochemical and nutritional changes on tinabal molmol (Scarus spp. ) fermentation. Ph. D. Dissertation, U. P. Los Banos, College. 1995, 183
• JOMARI, W. Processing of traditional products in Malaysia with special reference to Trengganu. Proc. 18th IPFC/FAO Symposium. 1978
• LEE, K. H. Korean Jeotkal. Proc. Symposium of Indigenous Fermented Foods. 1977
• ORILLO, C. A. Lactic acid bacterial fermentation of burong dalag. Appl. Micro. 1968, 16, 1669-1671

Terms in the title (3)： フィリピン ,  発酵食品 ,  微生物