Afriani A, Elymaizar Z, Edy Wibowo SE, Wulandari W, Hariski M. Kualitas Mikrobiologis Bakso Daging Sapi Diawetkan dengan Beberapa Level Konsentrasi Supernatan Bebas Sel Lactobacillus plantarum BAF514 pada Penyimpanan Suhu Refrigerator: Microbiological Quality of Preserved Beef Meatballs with Different Levels of Cell-Free Supernatants of Lactobacillus plantarum BAF514 at Refrigerated Temperature Storage . jiiip [Internet]. 2026 May 1 [cited 2026 May 9];29(1):117-26. Available from: https://www.online-journal.unja.ac.id/jiip/article/view/54396