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Quality and Probiotic Lactic Acid Bacteria Diversity of Rabbit Meat Bekasam-Fermented Meat

Crossref DOI link: https://doi.org/10.5851/kosfa.2020.e16

Published Online: 2020-04-30

Published Print: 2020-04

Update policy: https://doi.org/10.5851/crossmark_policy

Authors

Wulandari, Eka https://orcid.org/0000-0002-6611-2262
Yurmiati, Husmy https://orcid.org/0000-0003-0603-1505
Subroto, Toto https://orcid.org/0000-0002-6280-0199
Suradi, Kusmajadi https://orcid.org/0000-0001-7228-8064
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License valid from 2020-04-01
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Publication History

Received: 2019-11-01

Accepted: 2020-02-17