Sifat fisik, kimia dan organoleptik salami daging domba yang menggunakan ultur kering umur 15 hari

dc.contributor.author	Wibowo, Bhakti
dc.date.accessioned	2011-07-19T07:18:07Z
dc.date.available	2011-07-19T07:18:07Z
dc.date.issued	2007
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/48578
dc.description.abstract	Meat is one of food from animal product which is important for human being to fulfill requiremenr of animal protein. Lamb is one of meat consume in Indonesia. One of type of meat product is fermented sausage quality. Lactic Acid Bacteria of Lactobacillus plantarum and Lactobacillus fermentum were served to purpose of starter culture to yield the fermented sausage.	en
dc.publisher	IPB (Bogor Agricultural University)
dc.title	Sifat fisik, kimia dan organoleptik salami daging domba yang menggunakan ultur kering umur 15 hari	en