Abstract
Salih, H. M. A., 2020. Effect of heat treatment of milk on the physicochemical, microbiological and sensory characteristics of white cheese (Gibna bayda).
Cite
CITATION STYLE
APA
Arsyi Anggraini, A., & Ardyati, T. (2017). Pengaruh Kombinasi Starter Bakteri Asam Laktat (BAL) pada Pembuatan Keju Kedelai (Soy Cheese). Biotropika - Journal of Tropical Biology, 5(3), 83–85. https://doi.org/10.21776/ub.biotropika.2017.005.03.4
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