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pro vyhledávání: '"Febiyan Zulfhan"'
Autor:
Prastujati Anis Usfah, Amaniyah Maghfirotul, Priyadi Dwi Ahmad, Hertamawati Rosa Tri, Febiyan Zulfhan, Nabila Arina
Publikováno v:
BIO Web of Conferences, Vol 90, p 05001 (2024)
Bekamal is a fermented meat typical of Banyuwangi Regency which is produced traditionally with the addition of sugar and salt as a preservative and flavor enhancer. The weakness of commercial bekamal takes a long time because the meat must be ferment
Externí odkaz:
https://doaj.org/article/fc3becceb4bc4f508049b0c2956e9842
