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    THE EFFECT OF THE USE OF LOCAL MICROBIAL-BASED FERMENTATION MEAT WITH LACTOBACILLUS PLANTARUM ON PHYSICAL QUALITY OF FUNCTIONAL SAUSAGE

    THE EFFECT OF THE USE OF LOCAL MICROBIAL-BASED FERMENTATION MEAT WITH LACTOBACILLUS PLANTARUM ON PHYSICAL QUALITY OF FUNCTIONAL SAUSAGE by Glusi Ladyani MERISTICA, Jajang GUMILAR, Kusmajadi SURADI

    Published 2019-01-01
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