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Found 1 from your keywords: author=Fitriani, Pranedeya
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PENGARUH KONSENTRASI GARAM DAN LAMA FERMENTASI TERHADAP SIFAT FISIKOKIMIA DAN…
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Fitriani, Pranedeya

This study aimed to determine the effect of salt concentration and fermentation time on microbiological, physical, chemical and sensory characteristics of leek stem kimchi. The research was conducted using a factorial Completely Randomized Design (CRD) with two factors: fermentation time (2 and 4 days) as Factor A, and salt concentration (3%, 5%, and 6%) as Factor B. Each treatment was repeated…

Edition
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ISBN/ISSN
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Collation
xviii, 109 hlm.: Ilus., tab.; 29 cm
Series Title
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Call Number
T1728402025