Open AccessEffect of Lactic Acid Bacteria and Yeasts towards Chemical, Physical and Organoleptic Qualities of Mutton Salami
Author(s) -
Lilis Suryaningsih,
Rahmat Hidayat,
Gemilang Lara Utama,
Andry Pratama,
Roostita Lobo Balia
Publication year - 2019
Publication title -
international journal on 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
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