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    Effects of the Commercial Yogurt Starter on the pH, aw, TPC, TotalBacteria of Lactic Acid, Yeast Mold Numbers and Organoleptic inFermented Sausages

    Effects of the Commercial Yogurt Starter on the pH, aw, TPC, TotalBacteria of Lactic Acid, Yeast Mold Numbers and Organoleptic inFermented Sausages by Agus Susilo, Aris Sri Widati, Herly Evanuarini, Mulia Winirsya Apriliyani, Premy Puspitawati Rahayu, Dewi Septi Ayuning Tyas, Raihan Rafly, Ananda Diah Pramudita

    Published 2024-12-01
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