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. |
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Zdroj: | In Microbiological Research January 2021 242 |
Databáze: | ScienceDirect |
Externí odkaz: |