Microbiological Quality and Proximate Composition of Bakasang Laor, a Traditional Fermented Fishery Product in Maluku
Bakasang laor is one of the traditional fermented fishery products in Maluku, Indonesia. There are two types of bakasang laor, i.e. with and without vinegar. The microbiological research of bakasang processed use laor as raw material has never been done before. The research aimed to analyze the mi...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Negeri Semarang
2020-04-01
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| Series: | Biosaintifika: Journal of Biology & Biology Education |
| Subjects: | |
| Online Access: | https://journal.unnes.ac.id/nju/index.php/biosaintifika/article/view/23356 |
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