Pengaruh Perbandingan dan Konsentrasi Kultur Campuran Bakteri Asam Laktat (BAL) : Streptococcus thermophilus, Bifidobacterium breve, dan Lactocbacillcs casei Strain Shirota Ternadap pH, TAT, dan Viskositas Awal Yoghurt Sinbiotik
dc.contributor.author | Elisabeth, Dian Adi Anggraeni | |
dc.contributor.author | Handoko, Dody Dwi | |
dc.date.accessioned | 2010-05-27T06:46:49Z | |
dc.date.available | 2010-05-27T06:46:49Z | |
dc.date.issued | 2003 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/26177 | |
dc.publisher | IPB (Bogor Agricultural University) | |
dc.title | Pengaruh Perbandingan dan Konsentrasi Kultur Campuran Bakteri Asam Laktat (BAL) : Streptococcus thermophilus, Bifidobacterium breve, dan Lactocbacillcs casei Strain Shirota Ternadap pH, TAT, dan Viskositas Awal Yoghurt Sinbiotik | id |
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Proceedings [2790]
Proceedings of Bogor Agricultural University's seminars