PENGARUH LAMA INKUBASI TERHADAP TOTAL BAKTERIDAN SENSORIS SUSU KUDA, KAMBING, DAN SAPI FERMENTASI DENGAN BAKTERI Bifidobacterium longum

PENGARUH LAMA INKUBASI TERHADAP TOTAL BAKTERIDAN SENSORIS SUSU KUDA, KAMBING, DAN SAPI FERMENTASI DENGAN BAKTERI Bifidobacterium longum

This research aims to determine the effect of different time of incubation and different milk on the growth of bacteria and sensory milk fermented with starter bacteria Bifidobacterium longum. Milk is used as a medium to grow bacteria are dairy cows, goats and mare�s milk, whereas incubation at th...

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Bibliographic Details
Main Authors: , WIDITYA TRI NUGRAHA, , Prof. Dr. Ir. Tridjoko Wisnu Murti, DEA
Format: Theses and Dissertations NonPeerReviewed
Published: [Yogyakarta] : Universitas Gadjah Mada 2013
Subjects:
ETD
Online Access:https://repository.ugm.ac.id/125886/
http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=66067
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Institution: Universitas Gadjah Mada

Internet

https://repository.ugm.ac.id/125886/
http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=66067

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