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Pengaruh Penambahan Kunyit (Curcuma domestica Val.) dan Lama Fermentasi Terhadap Karakteristik Mikrobiologis Urutan (Sosis Bali Terfermentasi)
Nyoman Semadi Antara, IdaBagus Wayan Gunam, A.A.Made Dewi Anggreni
132–140
2015-09-30
Abstract views: 191,
PDF downloads: 605
Isolasi dan Identifikasi Bakteri Asam Laktat Indigenous dari Sawi Asin
NiMade IndriHapsari Arihantana
041-050
Abstract views: 833,
PDF downloads: 1860
Viability of Lactic Acid Bacteria Isolated from Kombucha Tea Against Low pH and Bile Salt
Ni Nyoman Puspawati, Ni Made Indri Hapsari Arihantana
18-25
2016-03-31
Abstract views: 247,
PDF downloads: 436
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