Physicochemical Characteristic and Protein Profile of Fermented Urutan (Balinese Sausage).
Physicochemical Characteristic
and Protein Profile of
Fermented Urutan (Balinese
Sausage)
by Luh Putu Trisna Darmayanti
FILE
T IME SUBMIT T ED
SUBMISSION ID
BALINESE_SAUSAGE.PDF (1.54M)
06-NOV-2014 09:00AM
474082521
WORD COUNT
3715
CHARACT ER COUNT 19917
Physicochemical Characteristic and Protein Profile of
Fermented Urutan (Balinese Sausage)
12
ORIGINALITY REPORT
%
SIMILARIT Y INDEX
7%
INT ERNET SOURCES
8%
PUBLICAT IONS
3%
ST UDENT PAPERS
PRIMARY SOURCES
1
Adams, Martin. "Fermented Meat Products",
Fermented Foods and Beverages of the
World, 2010.
Publicat ion
2
Olivares, A.. "Effect of fat content on aroma
generation during processing of dry
fermented sausages", Meat Science, 201103
Publicat ion
3
Ustunol, Zeynep. "Dairy Starter Cultures",
Dairy Microbiology and Biochemistry, 2014.
Publicat ion
4
Lorenzo, José M., and Daniel Franco. "Fat
effect on physico-chemical, microbial and
textural changes through the manufactured
of dry-cured foal sausage Lipolysis,
proteolysis and sensory properties", Meat
Science, 2012.
Publicat ion
5
Antara, N.S.. "Effects of indigenous starter
cultures on the microbial and
physicochemical characteristics of Urutan, a
1%
1%
1%
1%
1%
balinese fermented sausage", Journal of
Bioscience and Bioengineering, 2004
Publicat ion
6
7
ikaa083.student.ipb.ac.id
Int ernet Source
Bramham, J.. "The effect of lithium therapy
upon the composition of the human
erythrocyte membrane", Journal of Inorganic
Biochemistry, 199501
Publicat ion
8
Submitted to University of Massachusetts,
Lowell
St udent Paper
9
Submitted to iGroup
10
www.pvj.com.pk
11
St udent Paper
Int ernet Source
M. Lourdes Pérez-Chabela. "Effect of Spray
Drying Encapsulation of Thermotolerant
Lactic Acid Bacteria on Meat Batters
Properties", Food and Bioprocess
Technology, 04/27/2012
Publicat ion
12
Submitted to Roanoke College
13
eprints.uns.ac.id
St udent Paper
Int ernet Source
1%
1%
1%
1%
and Protein Profile of
Fermented Urutan (Balinese
Sausage)
by Luh Putu Trisna Darmayanti
FILE
T IME SUBMIT T ED
SUBMISSION ID
BALINESE_SAUSAGE.PDF (1.54M)
06-NOV-2014 09:00AM
474082521
WORD COUNT
3715
CHARACT ER COUNT 19917
Physicochemical Characteristic and Protein Profile of
Fermented Urutan (Balinese Sausage)
12
ORIGINALITY REPORT
%
SIMILARIT Y INDEX
7%
INT ERNET SOURCES
8%
PUBLICAT IONS
3%
ST UDENT PAPERS
PRIMARY SOURCES
1
Adams, Martin. "Fermented Meat Products",
Fermented Foods and Beverages of the
World, 2010.
Publicat ion
2
Olivares, A.. "Effect of fat content on aroma
generation during processing of dry
fermented sausages", Meat Science, 201103
Publicat ion
3
Ustunol, Zeynep. "Dairy Starter Cultures",
Dairy Microbiology and Biochemistry, 2014.
Publicat ion
4
Lorenzo, José M., and Daniel Franco. "Fat
effect on physico-chemical, microbial and
textural changes through the manufactured
of dry-cured foal sausage Lipolysis,
proteolysis and sensory properties", Meat
Science, 2012.
Publicat ion
5
Antara, N.S.. "Effects of indigenous starter
cultures on the microbial and
physicochemical characteristics of Urutan, a
1%
1%
1%
1%
1%
balinese fermented sausage", Journal of
Bioscience and Bioengineering, 2004
Publicat ion
6
7
ikaa083.student.ipb.ac.id
Int ernet Source
Bramham, J.. "The effect of lithium therapy
upon the composition of the human
erythrocyte membrane", Journal of Inorganic
Biochemistry, 199501
Publicat ion
8
Submitted to University of Massachusetts,
Lowell
St udent Paper
9
Submitted to iGroup
10
www.pvj.com.pk
11
St udent Paper
Int ernet Source
M. Lourdes Pérez-Chabela. "Effect of Spray
Drying Encapsulation of Thermotolerant
Lactic Acid Bacteria on Meat Batters
Properties", Food and Bioprocess
Technology, 04/27/2012
Publicat ion
12
Submitted to Roanoke College
13
eprints.uns.ac.id
St udent Paper
Int ernet Source
1%
1%
1%
1%