Browsing Faculty of Animal Science by Subject "Daging Sapi"
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(2006)Lactobacillus species is lactic acid bacteria used for fermentation of meat product as starter culture. Studies show that Lactobacillus sp. isolated from dadih has less adaptable during meat fermentation process. Isolation ...
Pengaruh Kombinasi Mikroba Dan Lama Penyimpanan Terhadap Kualitas Fisiko-Kimia Sosis Fermentasi Daging Sapi (2002)Sosis Permentasi Merupakan Salah satu Jenis Sosis