Karakteristik Daging Sapi yang Difermentasi oleh Lactobacillus plantarum dan Terfermentasi Alamiah
Keywords:
fermented meats, L. plantarum, caracteristic
Abstract
Karakteristik daging sapi yang difermentasi oleh LACTOBACILLUS PLANTARUM dan terfermentasi alamiahDownloads
Download data is not yet available.
Published
2016-04-13
Section
Articles
Copyright (c) 2016 Media Peternakan
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors submitting manuscripts should understand and agree that copyright of manuscripts published are held by Media Peternakan. The statement to release the copyright to Media Peternakan is stated in Form A. This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License (CC BY-SA) where Authors and Readers can copy and redistribute the material in any medium or format, as well as remix, transform, and build upon the material for any purpose, but they must give appropriate credit (cite to the article or content), provide a link to the license, and indicate if changes were made. If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.
