MUTU BAKTERIOLOGIS SAUS TOMAT PENTOL DI BANJARBARU
Abstract: The food was used as a complementary flavor sauces include snacks bulb. Dressing materials according to SNI 01-7388-2009 must comply with the requirements of the parameter Staphylococcus aureus, MPN (Most probable number) Coliform, TPC (total plate count) and molds. This study aims to dete...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | Indonesian |
| Published: |
Poltekkes Kemenkes Banjarmasin
2016-06-01
|
| Series: | Medical Laboratory Technology Journal |
| Subjects: | |
| Online Access: | http://ejurnal-analiskesehatan.web.id/index.php/JAK/article/view/31 |