Quality characteristics of fermented mushroom and vegetable product using a mixed starter of lactic acid bacteria
| Main Authors: | Manowan, Kamonwan, Wongputtisin, Pairote, Tassanaudom, Unnop, Deepaeng, Tanongsak Sassa-, Chomsri, Ni-orn |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Fakultas Teknologi Pertanian, Universitas Brawijaya
, 2020
|
| Subjects: | |
| Online Access: |
https://afssaae.ub.ac.id/index.php/afssaae/article/view/54 https://afssaae.ub.ac.id/index.php/afssaae/article/view/54/55 |
Internet
https://afssaae.ub.ac.id/index.php/afssaae/article/view/54https://afssaae.ub.ac.id/index.php/afssaae/article/view/54/55
Lokasi
| Koleksi | Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering |
|---|---|
| Gedung | Fakultas Teknologi Pertanian |
| Institusi | Universitas Brawijaya |
| Kota | KOTA MALANG |
| Provinsi | JAWA TIMUR |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |