Google Documents : The Physicochemical and Sensory Qualities of Goat Cheese with Indigenous Probiotic Starter at Different Temperatures and Storage Durations
| Title | The Physicochemical and Sensory Qualities of Goat Cheese with Indigenous Probiotic Starter at Different Temperatures and Storage Durations |
|---|---|
| Abstract | |
| Authors | T Setyawardani, M Sulistyowati, K Widayaka, AHD Rahardjo |
| Journal Name | Animal Production 19 (3), 197-205, 2018 |
| Publish Year | 2018 |
| Citation | 7 |
| Url | https://scholar.google.com/scholar?q=+intitle:"The Physicochemical and Sensory Qualities of Goat Cheese with Indigenous Probiotic Starter at Different Temperatures and Storage Durations" |
| Author | KUSUMA WIDAYAKA, M.S |
| File | 1390345.pdf |