Kapak Resmi

Biochemical characterization of lactic acid bacteria (LAB) isolated from home-made fermented durian flesh, tempoyak / Noor Azlin Yasmin Nordin ... [et al.]

Tempoyak is a fermented condiment made from durian fruit (Durio zibethinus). Tempoyak is prepared by the separation of flesh durian pulp from seed and then the flesh durian pulp is left to ferment for 7 days at ordinary temperature. Enumeration of lactic acid bacteria (LAB) is done on MRS agar and i...

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Detaylı Bibliyografya
Asıl Yazarlar:	Nordin, Noor Azlin Yasmin (Yazar), Suzila, Mirlia (Yazar), Lazim, Nurunnuha (Yazar), Mohamed, Emida (Yazar), Camalxaman, Siti Nazrina (Yazar), Haron, Norhisham (Yazar), Rambely, Azlin Sham (Yazar)
Materyal Türü:	Kitap
Baskı/Yayın Bilgisi:	Faculty of Health Sciences, Universiti Teknologi MARA, 2019-06.
Konular:	Article PeerReviewed
Online Erişim:	Link Metadata
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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