PENGARUH STARTER BAKTERI ASAM LAKTAT PROBIOTIK TERHADAP PERUBAHAN KIMIAWI DAN MIKROBIOLOGIS RUSIP
Rusip is one of the fish fermentation products. Traditional rusip made by Bangka Belitung community do not have a specific standard which leads to the high variety of quality. One of the efforts to improve the quality of rusip is the addition of lactic acid bacteria (LAB) as a starter culture. This...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2019-06-01
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| Series: | Jurnal Teknologi dan Industri Pangan |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/jtip/article/view/21398 |