Judul :
Physicochemical and sensory properties of terasi (an Indonesian fermented shrimp paste) produced using Lactobacillus plantarum and Bacillus amyloliquefaciens
Penulis :
Asep Awaludin Prihanto, Titis S. Kusuma, Rahmi Nurdiani, Yoga Dwi Jatmiko, Muhamad Firdaus
Jurnal :
Microbiological Research
Tahun :
2020
Link Donwload :
https://www.sciencedirect.com/science/article/pii/S0944501320304870
