Physicochemical and sensory properties of terasi (an Indonesian fermented shrimp paste) produced using Lactobacillus plantarum and Bacillus amyloliquefaciens

Autor: Prihanto, Asep A. *, Nurdiani, Rahmi, Jatmiko, Yoga D., Firdaus, Muhamad, Kusuma, Titis S.
Zdroj: In Microbiological Research January 2021 242
Databáze: ScienceDirect