View of Study of Preservation Using Lactic Acid Bacteria from Fermentation of Cabbage (Brassica oleracea var. Capitata) to Shelf Life of Fresh Tilapia (Oreochromis niloticus)

Return to Article Details Study of Preservation Using Lactic Acid Bacteria from Fermentation of Cabbage (Brassica oleracea var. Capitata) to Shelf Life of Fresh Tilapia (Oreochromis niloticus) Download Download PDF

บาคาร่า