MEDIA ALTERNATIF UBI CILEMBU UNTUK PEMBIAKAN LACTOBACILLUS PLANTARUM SEBAGAI BIOPRESERVATIF PADA TAHU
Due to its high water content, wet food products such as tofu and wet noodle are perishable. To extend the shelf life, permitted preservatives can be added into those food products. However, these preservatives are often ineffective to those wet food products, so illegal addition of non-food grad...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/44759 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
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