The chemical, sensory properties and population of lactic acid bacteria of cangkuk made from beef meat and kepayang endosperm (Pangium edule Reinw) at various fermentation times
Cangkuk is a traditional fermented beef from Indonesia, especially Riau Province, as a specific food where the processing varies according to the ingredients, formulation, and incubation times. Kepayang endosperm is one of the materials used which contain organic acids, tannins, and polyphenol. Howe...
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| Principais autores: | , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
EDP Sciences
2024-01-01
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| Colecção: | BIO Web of Conferences |
| Acesso em linha: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/18/bioconf_icafes2024_02006.pdf |
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