Scopus Documents # The effect of salt concentration and fermentation time on pH value, total acidity and microbial characteristic of pickled ginger (Zingiber officinale Rosc.)
| Title | The effect of salt concentration and fermentation time on pH value, total acidity and microbial characteristic of pickled ginger (Zingiber officinale Rosc.) |
|---|---|
| Quartile | 3 |
| Publication Name | International Food Research Journal |
| Creator | Susilowati S. |
| Page | 2301-2306 |
| Issn | 19854668 |
| Volume | 25 |
| Cover Date | 2018-01-01 |
| Cover Display Date | 2018 |
| Doi | |
| Citedby Count | 5 |
| Aggregation Type | Journal |
| Url | https://www.scopus.com/record/display.uri?eid=2-s2.0-85059539012&origin=resultslist&sort=plf-f |
| Author | SRI SUTJI SUSILOWATI |
| File | 85059539012.pdf |