Abstract
The Effect of Fermentation of Leftover Food from Restaurants and Hotels with Bacillus amyloliquefaciens on Total Colony Count of Bacillus sp. and Nutrition Content of Leftover Food
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
