Characteristics of Beef Sausage Mixed with Modified Bekasam Meat Fermented by Lactobacillus plantarum
Bekasam is a fermented food from Indonesia that potentially improves the quality of sausage when incorporated in the ingredients. This research was aimed to study the chemical, microbial, and sensory characteristics of sausage made of various concentrations of beef and bekasam meat. The chemical, m...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
IPB University
2020-09-01
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| Series: | Tropical Animal Science Journal |
| Subjects: | |
| Online Access: | http://jma.journal.ipb.ac.id/index.php/tasj/article/view/29536 |