Chemical characteristic, lactic acid bacteria population, and angiotensin converting enzyme inhibitory activity of traditional fermented beef "cangkuk" by spontaneous fermentation with the addition of bamboo shoot

This research was conducted to examine the chemical properties, lactic acid bacteria (LAB) populationand angiotensin converting enzyme (ACE) inhibitory activity of fermented beef meat with the addition of bamboo shoots. This research used factorial completely randomized design.Factor A was the prepa...

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المؤلفون الرئيسيون:	Mirdhayati, I. (مؤلف), Zain, W. N. H. (مؤلف)
مؤلفون آخرون:	Directorate of Islamic Higher Education, Ministry of Religious Affairs, Republic of Indonesia (مساهم)
التنسيق:	EJournal Article
منشور في:	Diponegoro University, 2020-10-07.
الموضوعات:	info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article
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الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!

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رقم الطلب:	A1234.567
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Chemical characteristic, lactic acid bacteria population, and angiotensin converting enzyme inhibitory activity of traditional fermented beef "cangkuk" by spontaneous fermentation with the addition of bamboo shoot

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