Microbiological and physicochemical characteristics of bakasang laor, a traditional fermented fishery product from Maluku, Indonesia

Abstract. Mahulette F, Kurnia TS. 2020. Microbiological and physicochemical characteristics of bakasang laor, a traditional fermented fishery product from Maluku, Indonesia. Biodiversitas 21: 2216-2223. Bakasang laor consisted of two types, i.e. with and without vinegar. The microbiological research...

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Autores principales: Ferymon Mahulette, TRI SANTI KURNIA
Formato: article
Lenguaje:EN
Publicado: MBI & UNS Solo 2020
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Acceso en línea:https://doaj.org/article/7a57608852b846e0ae6f2755219bbc53
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