Effect of Starter and Biopreservative From Lactic Acid Bacteria and Yeast on Chemical, Physical and Organoleptic Qualities of Mutton Salami
International Journal on Advanced Science, Engineering and Information Technology - Indonesia
doi 10.18517/ijaseit.9.3.8011
Full Text
Open PDFAbstract
Available in full text
Date
May 26, 2019
Authors
Publisher
Insight Society