Total plate count, Staphylococcus aureus, and pH of commercial beef meatball in Makassar
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Publisher
AIP Publishing
Link
http://aip.scitation.org/doi/pdf/10.1063/5.0144064
Reference14 articles.
1. H. Hajrawati, R. Malaka, K. I. Prahesti, T. S. M. Arifin, and Y. A. A. Rani, “Evaluation of physico-chemical properties and antioxidant activity of bali beef meatballs added Cemba (Albizia lebbeckoides [DC.] Benth),” in IOP Conference Series: Earth and Environmental Science 788, (IOP Publishing, 2021), pp. 012110.
2. Test of Sodium Aluminate (Boraks) Content in Bakso in North Sangatta Sub-District (Case Study in Bakso Store)
3. The use of soy protein isolate in meatballs and its effect on the quality and shelf life of the product
4. Badan Standarisasi Nasional, SNI Bakso Daging (BSN, Jakarta, 2014).
5. Prevalence of Methicillin Resistant Staphylococcus aureus in Raw Goat Milks from Selected Farms in Terengganu, Malaysia
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