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    Effect of adding bacteriocin from Lactobacillus pentosus strain MIL 195 on the quality of chicken sausage as an alternative natural preservative

    Effect of adding bacteriocin from Lactobacillus pentosus strain MIL 195 on the quality of chicken sausage as an alternative natural preservative by Efendi Raswen, Restuhadi Fajar, Hasibuan Ahmad Ibrahim Roni Surya, Lestari Masniar Indah, Rossi Evy

    Published 2024-01-01
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