1. Chemical and microbiological quality of fermented goat meat dendeng with different levels of L. plantarum. (November 2019) Authors: Umam, A K; Radiati, L E; Susila, A; Hapsari, R N Journal: IOP conference series Issue: Volume 387(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗