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Found 1 from your keywords: author="Latifha, Faradilla Yas...

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PENGARUH LAMA FERMENTASI TERHADAP SIFAT-SIFAT PIKEL MENTIMUN (Cucumis sativus…

Cucumber pickles were one of the most popular fermented vegetable products among the public due to their sour taste and health benefits. The fermentation process in cucumber pickles involved the activity of lactic acid bacteria (LAB), which could affect the microbiological, physical, and chemical properties of the final product. This study aimed to determine the effect of fermentation duration …

Edition: -
ISBN/ISSN: -
Collation: xvii, 71 hlm.; ilus.; tab.; 29 cm.
Series Title: -
Call Number: T1757192025

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