Pengaruh lama simpan kultur kering Lactobacillus plantarum 1B1 hingga 15 hari terhadap kualitas mikrobiologis salami daging domba
dc.contributor.author | Amanda, Maya | |
dc.date.accessioned | 2011-07-27T07:19:36Z | |
dc.date.available | 2011-07-27T07:19:36Z | |
dc.date.issued | 2007 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/49158 | |
dc.description.abstract | The objective of this study was to examine the effect of 15 days storage of dried starter culture L. plantarum 1B1 microbiological qua;ity of mutton fermented sausage. A completely Randomized Design used to analyze data of microbiological properties. The results showed that there were no statistically different on viability of L. plantarum 1B1 during storage. | en |
dc.publisher | IPB (Bogor Agricultural University) | |
dc.title | Pengaruh lama simpan kultur kering Lactobacillus plantarum 1B1 hingga 15 hari terhadap kualitas mikrobiologis salami daging domba | en |