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Developing fish based low salt traditional food products through application of lactic acid bacteria yielding bacteriocins

2003

Jenie, B.S.L. (Institut Pertanian Bogor (Indonesia). Lembaga Penelitian)) | Andjaja, N. | Suliantari

AGROVOC Keywords
bacteriocins flavour lactic acid bacteria lactococcus lactis processing rastrelliger sodium chloride storage texture vacuum packaging
Bibliographic information
Publisher
IPB
Language
Indonesian
Translated Title
Pengembangan produk makanan tradisional rendah garam berbasis ikan melalui aplikasi bakteri asam laktat penghasil bakteriosin
Source
Autonomy of superior agricultural technology: compilation of research results during 1997-2002, Gunawan, A.W.Achmadi, S.S.Wigena, A.H.HadiyantoRustiadi, E.; Eds..- Bogor (Indonesia): IPB, 2003.- ISBN 979-97390-0-4
2005-05-15
2025-11-27
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