2020
DOI: 10.26226/morressier.5f5281296fdcfc68719916e4
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Reducing foodborne pathogens (Escherichia coli O157:H7 and Staphylococcus aureus) growth in reduced salt condition by adding soy sauce starter cultures

Eric Bernardus Lili Sandjaja1,
Yohanes Raditya Wardhana2,
Putu Virgina Partha Devanthi3
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