Various Types Of Spices Concentration with Inhibition Of The Bacterium Streptococcus Pyogenes
This study is an experimental study using a factorial design with variable influence (independent) is the concentration of 100%, 80%, 60%, 40%, 20%, and the type of spice Powder, turmeric, ginger, turmeric, onion while its impact variable (dependent) is the inhibition of the bacteria Streptococcus p...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Indonésio |
| Publicado em: |
UPPM, Poltekkes Kemenkes Semarang
2015-08-01
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| coleção: | Jurnal Riset Kesehatan |
| Assuntos: | |
| Acesso em linha: | http://ejournal.poltekkes-smg.ac.id/ojs/index.php/jrk/article/view/159 |
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