Browsing UT - Animal Production Science and Technology by Subject "Lactobacillus plantarum 1A5"
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Karakteristik Mutu Bakso Sapi dengan Penggunaan Supernatan yang Mengandung Antimikroba dari Lactobacillus plantarum 1A5 pada Penyimpanan Suhu Dingin
(2009)Meatball is one of the meat product with good nutrient and most of the people like this product. Meatball is perishable, therefore it needs to add some preservative to make the meatball has a longer shelf-life. Most of ... -
Microbiological Characteristics of Beef Meatball Preserve with Antimicrobial Substrat from Lactobacillus plantarum 1A5 at Room Temperature.
(2009)The objective of this research was to observe the effect of antimicrobial substrate of Lactobacillus plantarum 1A5 origin as a natural preservative on beef meatball at room temperature storage. The complete randomized ...