Penentuan Jumlah Bakteri Asam Laktat (BAL) dan Cemaran Mikroba Patogen Pada Yoghurt Bengkuang Selama Penyimpanan
<p><em>One of the research result in order to diversify the processed jicama is jicama yoghurt with quality characteristics has largely met the quality requirements of SNI 2981: 2009 about yoghurt, but it is not known how long the jicama yoghurt can be stored with the availability of lac...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | Indonesian |
| Published: |
Balai Riset dan Standardisasi Industri Padang
2016-06-01
|
| Series: | JLI: Jurnal Litbang Industri |
| Subjects: | |
| Online Access: | http://ejournal.kemenperin.go.id/jli/article/view/891 |