Publication | Closed Access

Physicochemical and sensory properties of terasi (an Indonesian fermented shrimp paste) produced using Lactobacillus plantarum and Bacillus amyloliquefaciens

Food ChemistryShrimp PasteBiomanufacturingFood FermentationFood AnalysisBiotechnologyFood MicrobiologyLactobacillus PlantarumFood EngineeringFood ProcessingMicrobiologyBacillus AmyloliquefaciensMedicineFood TechnologyHealth Sciences