Karakteristik Daging Sapi yang Difermentasi oleh Lactobacillus plantarum dan Terfermentasi Alamiah

Authors

  • I A Isnafia Jurusan Ilmu Produksi Ternak, Fakultas Peternakan IPB

Keywords:

fermented meats, L. plantarum, caracteristic

Abstract

Karakteristik daging sapi yang difermentasi oleh LACTOBACILLUS PLANTARUM  dan terfermentasi alamiah

Downloads

Download data is not yet available.

Downloads

Published

2016-04-13

Issue

Vol. 26 No. 2 (2003): Media Peternakan

Section

Articles

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.