Effect of adjunct inoculation of Lactobacillus plantarum BS and Pediococcus acidilactici 3G3 on the microbiological, physicochemical and sensory properties of fermented carabeef (pindang damulag)

Effect of adjunct inoculation of Lactobacillus plantarum BS and Pediococcus acidilactici 3G3 on the microbiological, physicochemical and sensory properties of fermented carabeef (pindang damulag)

Bibliographic Details
Main Authors:	Balmori, V.L., Dizon, E.I., Barrion, A.S.A., Elegado, F.B.
Format:	Article
Language:	English
Published:	Rynnye Lyan Resources 2018-10-01
Series:	Food Research
Subjects:	Meat fermentation Lactic acid bacteria Carabeef Lactobacillus plantarum Pediococcus acidilactici Pindang damulag
Online Access:	https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_10__fr-2018-221_balmori_1.pdf

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