DAYA HAMBAT EKSTRAK BAWANG PUTIH TERHADAP S. aureus DAN TOTAL MIKROBA DALAM DAGING
The research objective is to determine the inhibitory garlic extract at different concentrations to inhibit the growth of Staphylococcus aureus and lowers total microbes in beef based on the rate of microbial growth. The study consisted of four stages: stage one study aims to examine the components...
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Format: | Article |
Language: | English |
Published: |
Universitas Pasundan
2020-01-01
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Series: | PFTJ: Pasundan Food Technology Journal |
Online Access: | https://journal.unpas.ac.id/index.php/foodtechnology/article/view/2171 |