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
Cangkuk is a traditional fermented beef from Indonesia, especially Riau Province, as a specific food where the processing varies according to the ingredients, formulation, and incubation times. Kepayang endosperm is one of the materials used which contain organic acids, tannins, and polyphenol. Howe...
Main Authors: | , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
EDP Sciences
2024-01-01
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Series: | BIO Web of Conferences |
Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/18/bioconf_icafes2024_02006.pdf |