Physicochemical and sensory properties of terasi (an Indonesian fermented shrimp paste) produced using Lactobacillus plantarum and Bacillus amyloliquefaciens

Publication date: Available online 9 October 2020Source: Microbiological ResearchAuthor(s): Asep A. Prihanto, Rahmi Nurdiani, Yoga D. Jatmiko, Muhamad Firdaus, Titis S. Kusuma
Source: Microbiological Research - Category: Infectious Diseases Source Type: research