✦ LIBER ✦
Physicochemical and Microbiological Properties of Fermented Lamb Sausages Using Probiotic Lactobacillus plantarum IIA-2C12 as Starter Culture
✍ Scribed by Arief, Irma Isnafia; Wulandari, Z.; Aditia, E.L.; Baihaqi, M.; Noraimah, ; Hendrawan,
- Book ID
- 122215661
- Publisher
- Elsevier
- Year
- 2014
- Weight
- 481 KB
- Volume
- 20
- Category
- Article
- ISSN
- 1878-0296
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