Microbial Succession And Biochemical Aspects Of Mandai Fermentation At Low Salt Concentration.
Mandai isfermented food that traditionally made from the flesh of jack fruit (Arthocarphus champeden Spreg.). Usually mandai ismade as high salt concentration. However, the objective of this research is to study the succession and biochemicalaspects of microbials during fermentation at low salt conc...
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| Format: | Article |
| Language: | English |
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Universitas Indonesia
2009-04-01
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| Series: | Makara Seri Sains |
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| Online Access: | http://journal.ui.ac.id/science/article/view/350 |