PROSES OLAH MINIMAL BUAH APBL MALANG (Malus sylvestris Mill.) Application of l-actic Acicl Bacteria (l-AB) to Increase Microbiological Safety against
Appfrcatbn of Lactic AcitrBacteria (tAB) to Increase *ticrohbfogicatsafety
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APLIKASI BAKTERI ASAM LAKTAT (BAL) UNTUK MENINGKATKAN
KEAMAIYAN MIKROBIOLOGIS TERHADAP Staphylococcus uureas PADA
PROSES OLAH MINIMAL BUAH APBL MALANG (Malus sylvestris Mill.)
Application of l-actic Acicl Bacteria (l-AB) to Increase Microbiological Safety against
Suphylpepecza aureus in Minimally Processed Malang Apple Mglu; .vbgrLJaMill.)
Anton Rahmadi
Post-harvest ctnd I'acl
)4ntonQgfima&
APLIKASI BAKTERI ASAM LAKTAT (BAL) UNTUK MENINGKATKAN
KEAMAIYAN MIKROBIOLOGIS TERHADAP Staphylococcus uureas PADA
PROSES OLAH MINIMAL BUAH APBL MALANG (Malus sylvestris Mill.)
Application of l-actic Acicl Bacteria (l-AB) to Increase Microbiological Safety against
Suphylpepecza aureus in Minimally Processed Malang Apple Mglu; .vbgrLJaMill.)
Anton Rahmadi
Post-harvest ctnd I'acl