Browsing Food Science and Technology by Author "Laksmi, S. Sri"
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Pengaruh Penyimpanan dan Pemanasan Kembali terhadap Mutu Mikrobiologis Kalio dan Rendang Daging Sapi
Murhadi | Fardiaz, Srikandi | Laksmi, S. Sri | Satiawihardja, Budiatman (1994)This investigation was carried out to study microbiological quality in spicy beef (lralio and rendang) during storage. Total counts of "lralio" and "rendant' increased after 1 to 3 days of storage at room temperature (25-30'C).