Open AccessEffect of Starter and Biopreservative from Lactic Acid Bacteria and Yeast on Chemical, Physical and Organoleptic Qualities of Mutton Salami
Author(s) -
Lilis Suryaningsih,
Rachmat Hidayat,
Gemilang Lara Utama,
Andry Pratama,
Roostita L. Balia
Publication year - 2019
Publication title -
international journal on advanced science, engineering and information technology/international journal of advanced science, engineering and information technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.216
H-Index - 22
eISSN - 2460-6952
pISSN - 2088-5334
DOI - 10.18517/ijaseit.9.3.8011
Subject(s) - organoleptic , food science , odor , yeast , taste , starter , lactobacillus plantarum , fermentation , biology , lactic acid , bacteria , biochemistry , genetics , neuroscience