PENURUNAN KADAR SIANIDA SINGKONG PAHIT PADA PROSES FERMENTASI CAIR BAKTERI BREVIBACTERIUM LACTOFERMENTEMUM BL-1M76
<div class="WordSection1"><p>THE REDUCTION OF THE CYANIDE CONTENT OF BITIER CASSAVA BY THE PROCESS OF LIQUID FERMENTATION USING <em>BREVIBACTERIUM LACTOFERMENTUM </em>BL-1M76.</p><p><strong>Background:</strong> Cassava is one of the important...
| Main Authors: | , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Kementerian Kesehatan, Badan Penelitian dan Pengembangan Kesehatan, Pusat Teknologi Terapan Kesehatan dan Epidemiologi Klinik
2012-11-01
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| Series: | Penelitian Gizi dan Makanan |
| Online Access: | http://ejournal.litbang.depkes.go.id/index.php/pgm/article/view/1408 |