載入...
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...
Na minha lista:
| 發表在: | Food Sci Anim Resour |
|---|---|
| Main Authors: | , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Korean Society for Food Science of Animal Resources
2020
|
| 主題: | |
| 在線閱讀: | 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 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|