| dc.contributor.author | Ina Nurjanah | |
| dc.date.accessioned | 2011-07-26T07:16:20Z | |
| dc.date.available | 2011-07-26T07:16:20Z | |
| dc.date.issued | 2007 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/49061 | |
| dc.description.abstract | Meat contains the complete nutrient like protein, lipid, crabohydrates, vitamin and mineral. Therefore, meat is good medium microorganism growth. Fermented sausages is alternative way in order to the product have a longer shelflife. | en |
| dc.publisher | IPB (Bogor Agricultural University) | |
| dc.title | Karakteristik fisik, kimia dan organoleptik sosis fermentasi daging domba yang menggunakan kultur starter kering pada masa simpan yang berbeda | en |
