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

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

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