Open AccessChemical characteristic of salt fermented meat inoculated withPediococcus ssp
Author(s) -
Yoyok Budi Pramono,
Endang Sri Rahayu,
Suparmo,
Tyas Utami,
Nurwantoro,
Vitus Dwi Yunianto
Publication year - 2018
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/102/1/012096
Subject(s) - starter , food science , pediococcus , fermentation , lactic acid , bacteria , flavor , flavour , chemistry , inoculation , coliform bacteria , biology , lactobacillus , genetics , immunology