PARAMETER KINETIKA INAKTIVASI TERMAL DAN ISOLASI Staphylococcus aureus PADA MINUMAN DARI GEL CINCAU HIJAU DAN ROSELA [Thermal Inactivation Kinetics Parameter and Isolation of Staphylococcus aureus on Drink from Green Grass Jelly and Roselle]

PARAMETER KINETIKA INAKTIVASI TERMAL DAN ISOLASI Staphylococcus aureus PADA MINUMAN DARI GEL CINCAU HIJAU DAN ROSELA [Thermal Inactivation Kinetics Parameter and Isolation of Staphylococcus aureus on Drink from Green Grass Jelly and Roselle]

<p class="Paragraf"><em>Information </em><em>about</em><em> heat resistance (D and z values) of target bacteria </em><em>is</em><em> </em><em>needed</em><em> for the thermal process design o</em><e...

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Bibliographic Details
Main Authors: Eko Hari Purnomo, Puspo Edi Giriwono, Dias Indrasti, Antung Sima Firlieyanti, Andini Giwang Kinasih
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2015-07-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
D value
green grass jelly
roselle
Staphylococcus aureus
z value
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/10711

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