Google Documents : Effects of pH, NaCl and Treating on the Antibacterial Stability of Kecombrang (Nicolaia speciosa Horan) Flower Extracts and Its Application in Minced Meat
| Title | Effects of pH, NaCl and Treating on the Antibacterial Stability of Kecombrang (Nicolaia speciosa Horan) Flower Extracts and Its Application in Minced Meat |
|---|---|
| Abstract | |
| Authors | R Naufalin, BSL Jenie, F Kusnandar, M Sudarwanto, HS Rukmini |
| Journal Name | Jurnal Teknologi dan Industri Pangan 17 (3), 197-203, 2006 |
| Publish Year | 2006 |
| Citation | 6 |
| Url | https://scholar.google.com/scholar?q=+intitle:"Effects of pH, NaCl and Treating on the Antibacterial Stability of Kecombrang (Nicolaia speciosa Horan) Flower Extracts and Its Application in Minced Meat" |
| Author | Dr RIFDA NAUFALIN, S.P |
| File | 4491918.pdf |