Google Documents : Chemical characteristics of goat cheese with different percentages of mixed indigenous probiotic culture during ripening
| Title | Chemical characteristics of goat cheese with different percentages of mixed indigenous probiotic culture during ripening |
|---|---|
| Abstract | |
| Authors | T Setyawardani, AHD Rahardjo, M Sulistyowati |
| Journal Name | Media Peternakan 40 (1), 55-62, 2017 |
| Publish Year | 2017 |
| Citation | 10 |
| Url | https://scholar.google.com/scholar?q=+intitle:"Chemical characteristics of goat cheese with different percentages of mixed indigenous probiotic culture during ripening" |
| Author | Dr TRIANA SETYAWARDANI, M.P. |
| File | 247229.pdf |