ISOLASI, KARAKTERISASI DAN UJI POTENSI BAKTERIOSIN BAKTERI ASAM LAKTAT DARI UDANG
The use of synthetic preservative was aimed to inhibit food deterioration Therefore, it is necessary to look for natural and safe preservative. Bacteriocin is one of natural preservatives as a potential biopreservative agent. Asa an antibakteria. This research was aimed to isolate and select lactic...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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