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Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by Probiotics Lactobacillus plantarum IIA-2C12 or Lactobacillus acidophilus IIA-2B4
Arief, Irma Isnafia, Afiyah, Dyah Nurul, Wulandari, Zakiah, Budiman, CahyoVolume:
81
Language:
english
Journal:
Journal of Food Science
DOI:
10.1111/1750-3841.13509
Date:
November, 2016
File:
PDF, 206 KB
english, 2016