Pengaruh Suhu dan pH Dalam Pembuatan Minuman Probiotik Sari Buah Nanas (Ananas Comosus) Dengan Starter Lactobacillus Bulgaricus Menggunakan Alat Fermentor ( The Influence of Temperature and pH in The Manufacture of Probiotic Drink Pineapple juice (Ananas Comosus) with Lactobacillus Bulgaricus Starter Using a Fermentor )
| Main Author: | SHOFI, SILVI DIANA |
|---|---|
| Format: | Thesis NonPeerReviewed application/pdf |
| Terbitan: |
, 2012
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| Subjects: | |
| Online Access: |
http://eprints.undip.ac.id/37489/1/SILVI_DIANA_S.pdf http://eprints.undip.ac.id/37489/ |