Karakteristik bakteri asam laktat dan perubahan kimia pada fermentasi "bekasam" ikan mujair (Tilapia mossambica)
ABSTRACT This research aims was to characterize and test the antimicrobial activity of lactic acid bacteria isolated from bekasam (a fermented rice, salt and fish mixture). The changes of total protein, fat, titratable acidity, pH, water content, ash, starch, reducing sugar and total volatile bases...
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| Format: | Article NonPeerReviewed |
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[Yogyakarta] : Universitas Gadjah Mada
1997
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| Online Access: | https://repository.ugm.ac.id/23089/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=6025 |
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