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    • KARAKTERISTIK LACTOBACILLUS SPESIES YANG DIISOLASI DARI DAGING SAPI 

      ARIEF, I.I | MAHESWARI, R.R.A. | SURYATI, T. | HIDAYATI, N. (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 ...