STUDI AKTIVITAS ANTIBAKTERI EKSTRAK BAHAN BAKU, BAHAN ANTARA DAN PRODUK AKHIR FERMENTASI TAUCO
Tauco is one of fermented traditional food from Indonesia. The process of making tauco is facilitated by spontaneous fermentation involving varieties of microbes. The process to produce final tauco includes mold fermentation, brine fermentation and aging stage. This research is intended to determ...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/69321 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |