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Found 1 from your keywords: author=Febbiya, Inda

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PENGARUH WAKTU TERSIMPAN PASCA PRODUKSI TERHADAP JENIS DAN JUMLAH TOTAL BAKTE…

This study aims to determine the effect of post-production storage time on the types and total number of contaminant bacteria in tofu at room temperature. The study was conducted using a descriptive method with samples of tofu produced conventionally and stored at room temperature for 1, 4, 7, and 10 hours. The results showed four types of contaminant bacteria, namely Escherichia coli, Enteroba…

Edition: -
ISBN/ISSN: -
Collation: xiii, 135 hlm.; ilus.; tab.; 29 cm.
Series Title: -
Call Number: T1847862025

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