Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by Probiotics Lactobacillus plantarum IIA-2C12 or Lactobacillus acidophilus I...

by Irma Isnafia Arief, Dyah Nurul Afiyah, Zakiah Wulandari, Cahyo Budiman
Published 2016