Characteristic of Lamb Sausages Fermented by Indonesian Meat-Derived Probiotic, Lactobacillus plantarum IIA-2C12, and Lactobacillus acidophilus IIA-2B4 von Sulaiman, N. B., Arief, I. I., Budiman, C.

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Physicochemical and Microbiological Properties of Fermented Lamb Sausages Using Probiotic Lactobacillus plantarum IIA-2C12 as Starter Culture von Arief, Irma Isnafia, Wulandari, Z., Aditia, E.L., Baihaqi, M., Noraimah, Hendrawan

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Physicochemical Characteristics and Microbiological Quality of the Topside and Longissimus Dorsi of Indonesian Local Buffalo Meat von Sulaiman, Noraimah Binti, Sumantri, Cece, Arief, Irma Isnafia, Budiman, Cahyo

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Total Count of Lactic Acid Bacteria in Goats and Cows Milk Yoghurt using Starter S. thermophilus RRAM-01, L. bulgaricus RRAM-01 and L. acidophilus IIA-2B4 von Mega, Olfa, Jahidin, Jaya Putra, Sulaiman, Noraimah Binti, Yusuf, Muhammad, Arifin, Muhamad, Arief, Irma Isnafia

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