White Oyster Mushroom (Pleurotus ostreatus) As A Source of Food Fiber and Its Applications in Meat Processing

Authors

Audina Putri , Djoko Kisworo , Bulkaini Bulkaini

DOI:

10.29303/jbt.v21i3.2869

Published:

2021-09-20

Issue:

Vol. 21 No. 3 (2021): September - Desember

Keywords:

Organoleptic, sausage, white oyster mushroom

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How to Cite

Putri, A., Kisworo, D., & Bulkaini, B. (2021). White Oyster Mushroom (Pleurotus ostreatus) As A Source of Food Fiber and Its Applications in Meat Processing. Jurnal Biologi Tropis, 21(3), 754–762. https://doi.org/10.29303/jbt.v21i3.2869

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