The chemical, sensory properties and population of lactic acid bacteria of cangkuk made from beef meat and kepayang endosperm (Pangium edule Reinw) at various fermentation times by Mirdhayati Irdha, Aprilla Felia, Rahmadani Rizki, Febrina Dewi, Irawati Evi, Saleh Eniza, Juliantoni Jepri, Adelina Triani

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