Physicochemical Characteristic and Protein Profile of Fermented Urutan (Balinese Sausage).

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Physicochemical Characteristic

and Protein Profile of

Fermented Urutan (Balinese

Sausage)

by Luh Putu Trisna Darmayanti

FILE

TIME SUBMITTED 06-NOV-2014 09:00AM SUBMISSION ID 474082521

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12

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SIMILARITY INDEX

7

%

INTERNET SOURCES

8

%

PUBLICATIONS

3

%

STUDENT PAPERS

1

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2

1

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3

1

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4

1

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5

1

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Physicochemical Characteristic and Protein Profile of Fermented Urutan (Balinese Sausage)

ORIGINALITY REPORT

PRIMARY SOURCES

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balinese fermented sausage", Journal of Bioscience and Bioengineering, 2004

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ikaa083.student.ipb.ac.id Internet Source

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jurnal.unitas-pdg.ac.id Internet Source edoc.ub.uni-muenchen.de Internet Source bloodjournal.hematologylibrary.org Internet Source

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Universität Hohenheim, 2012.

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e-journal.uajy.ac.id

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EXCLUDE QUOTES OFF EXCLUDE

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Fonseca, Sonia, Aida Cachaldora, María Gómez, Inmaculada Franco, and Javier

Carballo. "Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage", Food Control, 2013.

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Ypl158c der Hefe Saccharomyces cerevisiae", Publikationsserver der Universität Regensburg, 2010.