Effect of Bacterial Starter Culture Lactobacillus plantarum in Meat Fermentation of Salami on Microbiological, Chemical, and Organoleptic Properties as a Curing Agent Substitute (NaNO2)
In general, fermentation is a process of breaking down carbohydrates such as starch and sugar by bacteria and yeast to preserve food. Globally, the fermentation process has been used for various food products, one of which being fermented sausage. In the production of sausages, many types of meat...
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| 格式: | Final Project |
| 語言: | Indonesia |
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| 機構: | Institut Teknologi Bandung |
| 語言: | Indonesia |