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Physicochemical and Sensory Properties of Terasi (an Indonesian Fermented Shrimp Paste) Produced Using Lactobacillus plantarum and Bacillus amyloliquefaciens

2021 Jul 06/ By / 0 comment

Judul : Physicochemical and sensory properties of terasi (an Indonesian fermented shrimp paste) produced using Lactobacillus plantarum and Bacillus amyloliquefaciens…

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Terasi, an Indonesian fermented shrimp paste, a new
reported source of L-Asparaginase-Producing Bacteria

2021 Jul 06/ By / 0 comment

Judul : Terasi, an Indonesian fermented shrimp paste, a new reported source of L-Asparaginase-Producing Bacteria Penulis : Asep Awaludin Prihanto,…

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Tingkatkan Publikasi, Anggota Kelompok Kajian Bioseafood Begabung dalam Keanggota Profesi PERMI

2021 Apr 14/ By / 0 comment

Keaktifan anggota Kelompok Kajian Bioseafood menjadi salah satu tolok ukur prestasi para anggota yang patut di pertahankan. Keikutsertaan dalam keanggotaan…

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