Google Documents : FREE FATTY ACID, KEASAMAN, DAN KADAR LEMAK TOTAL PADA KEJU PERAM SUSU KAMBING YANG MENGANDUNG PROBIOTIK Lactobacillus casei DAN Bifidobacterium longum (FREE FATTY ACID, ACIDITY, AND TOTAL FAT OF RIPENED GOAT CHEESE CONTAINING PROBIOTIC Lactobacillus
| Title | FREE FATTY ACID, KEASAMAN, DAN KADAR LEMAK TOTAL PADA KEJU PERAM SUSU KAMBING YANG MENGANDUNG PROBIOTIK Lactobacillus casei DAN Bifidobacterium longum (FREE FATTY ACID, ACIDITY, AND TOTAL FAT OF RIPENED GOAT CHEESE CONTAINING PROBIOTIC Lactobacillus |
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| Abstract | |
| Authors | PA Harsita, J Sumarmono, A Hantoro DR |
| Journal Name | Jurnal Ilmiah Peternakan 1 (1) |
| Publish Year | 2013 |
| Citation | (not set) |
| Url | https://scholar.google.com/scholar?q=+intitle:"FREE FATTY ACID, KEASAMAN, DAN KADAR LEMAK TOTAL PADA KEJU PERAM SUSU KAMBING YANG MENGANDUNG PROBIOTIK Lactobacillus casei DAN Bifidobacterium longum (FREE FATTY ACID, ACIDITY, AND TOTAL FAT OF RIPENED GOAT CHEESE CONTAINING PROBIOTIC Lactobacillus " |
| Author | JUNI SUMARMONO, S.Pt, Master of Science, |
| File | 41745.pdf |