Pengaruh penyimpanan kultur starter kering Lactobacillus plantarum 1B1 selama 15 hari terhadap kualitas mikrobiologis sosis fermentasi daging sapi

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DC Field	Value	Language
dc.contributor.author	Hidayati, Eva Laela
dc.date.accessioned	2011-07-21T06:51:06Z
dc.date.available	2011-07-21T06:51:06Z
dc.date.issued	2007
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/48813
dc.description.abstract	Fermented sausage is comminuted meat product using Lactobacillus plantarum 1B1 as starter culture based on high viability, low moisture content and has an antimicrobial activity which was better than another isolat. Freeze drying method was selected as a method to increase viability Lactobacillus plantarum 1B1 as starter culture.	en
dc.publisher	IPB (Bogor Agricultural University)
dc.title	Pengaruh penyimpanan kultur starter kering Lactobacillus plantarum 1B1 selama 15 hari terhadap kualitas mikrobiologis sosis fermentasi daging sapi	en
Appears in Collections:	UT - Animal Production Science and Technology

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