Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by Probiotics Lactobacillus plantarum IIA-2C12 or Lactobacillus acidophilus IIA-2B4.
- DOI
- 10.1111/1750-3841.13509
- Published
- 2016 Nov
- Container
- Journal of food science
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1111/1750-3841.13509,
title = {Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by Probiotics Lactobacillus plantarum IIA-2C12 or Lactobacillus acidophilus IIA-2B4.},
author = {Arief II and Afiyah DN and Wulandari Z and Budiman C},
year = {2016},
journal = {Journal of food science},
doi = {10.1111/1750-3841.13509},
url = {https://doi.org/10.1111/1750-3841.13509}
}RIS
TY - JOUR TI - Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by Probiotics Lactobacillus plantarum IIA-2C12 or Lactobacillus acidophilus IIA-2B4. AU - Arief II AU - Afiyah DN AU - Wulandari Z AU - Budiman C PY - 2016 JO - Journal of food science DO - 10.1111/1750-3841.13509 UR - https://doi.org/10.1111/1750-3841.13509 ER -
APA
II, A., DN, A., Z, W., & C, B. (2016). Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by Probiotics Lactobacillus plantarum IIA-2C12 or Lactobacillus acidophilus IIA-2B4.. Journal of food science. https://doi.org/10.1111/1750-3841.13509
Source records
- pubmed · retrieved 2026-09-25T05:48:39.363Z
- europe-pmc · retrieved 2026-09-25T05:48:39.384Z