PENGARUH LAMA FERMENTASI TERHADAP KANDUNGAN PROTEIN SUSU KEFIR SEBAGAI BAHAN PENYUSUN PETUNJUK PRAKTIKUM MATA KULIAH BIOKIMIA
Highly content of nutrition in milk a perfect for microba to grow. Microba can pollute the milk fastly so it can not be consume. Fermentation is one way to avoid the milk decay. Fermentation of milk is conducted by inoculating pasteurized milk with kefir grains additional as cultur starter. The obje...
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| Үндсэн зохиолчид: | , |
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| Формат: | Artigo |
| Хэл сонгох: | Indonésio |
| Хэвлэсэн: |
Universitas PGRI Madiun
2014-04-01
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| Цуврал: | Florea: Jurnal Biologi dan Pembelajarannya |
| Нөхцлүүд: | |
| Онлайн хандалт: | https://e-journal.unipma.ac.id/index.php/JF/article/view/371 |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
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