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    The Physical and Organoleptic Characteristics of Ground Rabbit Dendeng Fermented with Lactobacillus plantarum
    by Anik Fadlilah, Djalal Rosyidi, Agus Susilo
    Published 2020-07-01
    “... on Aw, color, and texture. The concentration of L. plantarum had no effect on flavor, taste, and overall...”
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