1. Effect of Lactobacillus plantarum Concentration Level on Physicochemical Properties of Fermented Goat Meat Dendeng. Issue 1 (April 2020) Authors: Radiati, L E; Umam, A K; Susilo, A; Thoifi, A A Journal: IOP conference series Issue: Volume 478:Issue 1(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗