Open AccessCharacteristics of Beef Sausage Mixed with Modified Bekasam Meat Fermented by Lactobacillus plantarum
Author(s) -
G. L. Meristica,
Jajang Gumilar,
Kusmajadi Suradi
Publication year - 2020
Publication title -
tropical animal science journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.308
H-Index - 13
eISSN - 2615-790X
pISSN - 2615-787X
DOI - 10.5398/tasj.2020.43.3.276
Subject(s) - food science , lactobacillus plantarum , flavor , fermentation , probiotic , sensory analysis , chemistry , mathematics , biology , bacteria , lactic acid , genetics
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