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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| Формат: | EJournal Article |
| Опубликовано: |
Diponegoro University,
2020-10-07.
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A1234.567 |
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