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Quality and Probiotic Lactic Acid Bacteria Diversity of Rabbit Meat Bekasam-Fermented Meat

Rabbit meat bekasam is a traditional fermentation product from Indonesia. This study aimed to determine the chemical and microbiological characteristics of rabbit meat bekasam during the fermentation process in order to isolate, characterize (in vitro and in vivo), and identify lactic acid bacteria...

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Bibliografski detalji
Izdano u:Food Sci Anim Resour
Glavni autori: Wulandari, Eka, Yurmiati, Husmy, Subroto, Toto, Suradi, Kusmajadi
Format: Artigo
Jezik:Inglês
Izdano: Korean Society for Food Science of Animal Resources 2020
Teme:
Online pristup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7207087/
https://ncbi.nlm.nih.gov/pubmed/32426716
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2020.e16
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