Author:
Arief Irma Isnafia,Wulandari Z.,Aditia E.L.,Baihaqi M.,Noraimah ,Hendrawan
Reference18 articles.
1. Cocolin L, Dolci P, Rantsiou K. Biodiversity and dynamics of meat fermentations: The contribution of molecular methods for a better comprehension of a complex ecosystem. Meat Science. 2011; 89: 296-302. doi:10.1016/j.meatsci.2011.04.011.
2. Lorenzo, JM., Temperan S, Bermudez R, Cobas N, Purrifios L. Changes in physico_chemical, microbiological, textural and sensory attributes during ripening of dry_cured foal salchichon. Meat science. 2012; 90:194-198. doi:10.1016/j/meatsci.2011.06.025.
3. Toldra, F., Y. Sanz, M. Flores. Meat Fermentation Technology. Marcell Dekker Inc., New York. 2011.
4. Astawan, M., T. Wresdiyati, Suliantari, I.I. Arief, R. Septiawan. Production of synbiotic yogurt-like using indigenous lactic acid bacteria as functional food. Media Peternakan. 2012; 35 : 9-14.
5. Arief, I.I. Characterization of Indigenous Lactic Acid Bacteria from Beef as Probiotic and Identification by 16S rRNA gene sequencing. Ph.D. Thesis. Bogor Agricultural University. Indonesia. 2011.
Cited by
22 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献