Pengaruh Perbandingan dan Konsentrasi Kultur Campuran Bakteri Asam Laktat (BAL) : Streptococcus thermophilus, Bifidobacterium breve, dan Lactocbacillcs casei Strain Shirota Ternadap pH, TAT, dan Viskositas Awal Yoghurt Sinbiotik

Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/26177

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DC Field	Value	Language
dc.contributor.author	Elisabeth, Dian Adi Anggraeni
dc.contributor.author	Handoko, Dody Dwi
dc.date.accessioned	2010-05-27T06:46:49Z
dc.date.available	2010-05-27T06:46:49Z
dc.date.issued	2003
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/26177
dc.publisher	IPB (Bogor Agricultural University)
dc.title	Pengaruh Perbandingan dan Konsentrasi Kultur Campuran Bakteri Asam Laktat (BAL) : Streptococcus thermophilus, Bifidobacterium breve, dan Lactocbacillcs casei Strain Shirota Ternadap pH, TAT, dan Viskositas Awal Yoghurt Sinbiotik	id
Appears in Collections:	Proceedings

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prosiding_seminar_teknologi_inovatif_pascapanen-74.pdf	Proceedings	1.57 MB	Adobe PDF	View/Open

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