Feti Fatimah
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Sam Ratulangi University, 95115 Manado, Indonesia
LiveDNA: 62.20340
Johanis J. Pelealu
Department of Biology, Faculty of Mathematics and Natural Sciences, Sam Ratulangi University, 95115 Manado, Indonesia
Sanusi Gugule
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Manado State University, 95618 Sulawesi Utara, Indonesia
Hendrika V. Yempormase
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Sam Ratulangi University, 95115 Manado, Indonesia
Trina E. Tallei
Department of Biology, Faculty of Mathematics and Natural Sciences, Sam Ratulangi University, 95115 Manado, Indonesia
LiveDNA: 62.16548
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How to cite this article
Feti Fatimah, Johanis J. Pelealu, Sanusi Gugule, Hendrika V. Yempormase and Trina E. Tallei, 2017. Quality Evaluation of Bakasang Processed with Variation of Salt Concentration, Temperature and Fermentation Time. Pakistan Journal of Biological Sciences, 20: 543-551.
DOI: 10.3923/pjbs.2017.543.551
URL: https://scialert.net/abstract/?doi=pjbs.2017.543.551
DOI: 10.3923/pjbs.2017.543.551
URL: https://scialert.net/abstract/?doi=pjbs.2017.543.551