Organoleptic Value and Number of Bacteria Sausage Rabbit Meat Based On Levels Green Bean Flour Substitution

Authors

D.W. Sari , Bulkaini Bulkaini , Djoko Kisworo

DOI:

10.29303/jbt.v21i2.2739

Published:

2021-07-06

Issue:

Vol. 21 No. 2 (2021): Mei - Agustus

Keywords:

Organoleptic value, sausage, bacteria test

Articles

Downloads

How to Cite

Sari, D., Bulkaini, B., & Kisworo, D. (2021). Organoleptic Value and Number of Bacteria Sausage Rabbit Meat Based On Levels Green Bean Flour Substitution. Jurnal Biologi Tropis, 21(2), 519–525. https://doi.org/10.29303/jbt.v21i2.2739

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Most read articles by the same author(s)