ISOLASI DAN KARAKTERISASI BAKTERI ASAM LAKTAT PADA TERASI DAN AKTIVITAS ANTIBAKTERINYA
Terasi is a fermented fish product which the consumption rate is increasing. Fermentation in the production of terasi, occur naturally without the addition of starter so that microbial growth is highly variable including pathogenic and spoilage bacteria that can shorten the shelf life. Halofilik or...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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