Effect of adding bacteriocin from Lactobacillus pentosus strain MIL 195 on the quality of chicken sausage as an alternative natural preservativeRaswen Efendi, Fajar Restuhadi, Ahmad Ibrahim Roni Surya Hasibuan, Masniar Indah Lestari and Evy RossiBIO Web Conf., 99 (2024) 02023DOI: https://doi.org/10.1051/bioconf/20249902023