THE EFFECT OF DIFFERENT RATIO OF BACTERIA (LACTOBACILLUS BULGARICUS + STREPTOCOCCUS THERMOPHILUS AND BIFIDOBACTERUM LONGUM. ATCC15707) ON CHARACTERISTICS OF YOGURT AT DIFFERENT STORAGE PERIOD
| Main Authors: | Sabbah, M, legowo, anang; Program Studi: Teknologi Pangan Jurusan : Pertanian Fakultas : Peternakan dan Pertanian Universitas : Diponegoro Semarang, Jawa Tengah, Indonesia, Pramono, Y |
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| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Indonesian Food Technologists
, 2012
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| Subjects: | |
| Online Access: |
http://jatp.ift.or.id/index.php/jatp/article/view/61 http://jatp.ift.or.id/index.php/jatp/article/view/61/26 |
Internet
http://jatp.ift.or.id/index.php/jatp/article/view/61http://jatp.ift.or.id/index.php/jatp/article/view/61/26
Lokasi
| Koleksi | Jurnal Aplikasi Teknologi Pangan |
|---|---|
| Gedung | Indonesian Food Technologists Community |
| Institusi | Indonesian Food Technologists |
| Kota | KOTA SEMARANG |
| Provinsi | JAWA TENGAH |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |