Return to Article Details PENGARUH WAKTU FERMENTASI DAN PENAMBAHAN KULTUR STARTER BAKTERI ASAM LAKTAT Lactobacillus plantarum B1765 TERHADAP MUTU BEKASAM IKAN BANDENG (Chanos chanos) (THE EFFECT OF FERMENTATION TIME AND ADDITION STARTER CULTURES OF Lactobacillus plantarum B1765) Download Download PDF