Browsing Animal Production Technology by Author "Isnafia, I.A."
Now showing items 1-4 of 4
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Karakteristik Daging Sapi yang Difermentasi Oleh Lactobacillus Plantarum dan Terfermentasi Alamiah
Isnafia, I.A. (1993)Fermented meat is one of type meat products whkh can be appHeated in a tropical climate like Indonesia. The use of starter culture like L plant.,.,,,, bKterial can help fermentation procell and can improve quaHty product. ... -
Pengaruh Bahan Kriogenik dan Lama Penyimpanan terhadap Karakteristik Kultur Kering Sosis Fermentasi
Isnafia, I.A. (2002)Fennated sausage is one type of meat product wtUctt ClIft be appIkated In a IIOpicaI dhnate Hke 1ndottesJa. The use of starter ca1ture Wee lactic add bacterial can help fennentation procen and call improve quality product, ... -
Viabilitas Kultur Kering Sosis Fermentasi dengan Beberapa Kombinasi Mikroba Pada Media Tumbuh dan Metode Pengeringan yang Berbeda
Isnafia, I.A. (2002)Stock of starter culture for fermented sausages in Indonesia are very limited. The commercial starter cultures must be imported from Europe, so this price is very expensive and the fermented sausages producr. in Ball can't ... -
Viabilitas Kultur Kering Sosis Fermentasi dengan Beberapa Kombinasi Mikroba pada Media Tumbuh dan Metode Pengeringan yang Berbeda (publikasi)
Isnafia, I.A. | Hermanianto, J. | Ratih, R. (2002)Stock of starter culture for fermented sausages in Indonesia are very limited The commercial starter culhares must be improxted from Europe, so this price is very expensive and the fermented sausages product's in Bali can't ...