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Karakteristik Mikrobiologis Bakso Sapi yang Diawetkan dengan Antimikroba dari Lactobacillus plantarum 1A5 selama Penyimpanan Suhu Dingin
(IPB (Bogor Agricultural University), 2009)
Many techniques have been applied to reduce or eliminate microbial growth and so preserve the beef product. It could use antimicrobial substrates isolated from lactic acid bacteria (LAB) that could inhibit growth of ...