Google Documents : PENGARUH LEVEL CaCl2 YANG BERBEDA TERHADAP KANDUNGAN KALSIUM, KEKERASAN, DAN MELTABILITY PADA KEJU SUSU KAMBING (THE EFFECT’S OF DIFFERENT LEVEL CaCl2 ON CALCIUM CONTENT, HARDNESS, AND MELTABILITY ON GOAT MILK CHEESE)
| Title | PENGARUH LEVEL CaCl2 YANG BERBEDA TERHADAP KANDUNGAN KALSIUM, KEKERASAN, DAN MELTABILITY PADA KEJU SUSU KAMBING (THE EFFECT’S OF DIFFERENT LEVEL CaCl2 ON CALCIUM CONTENT, HARDNESS, AND MELTABILITY ON GOAT MILK CHEESE) |
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| Abstract | |
| Authors | PA Sanjaya, J Sumarmono, K Widayaka |
| Journal Name | |
| Publish Year | (not set) |
| Citation | (not set) |
| Url | https://scholar.google.com/scholar?q=+intitle:"PENGARUH LEVEL CaCl2 YANG BERBEDA TERHADAP KANDUNGAN KALSIUM, KEKERASAN, DAN MELTABILITY PADA KEJU SUSU KAMBING (THE EFFECT’S OF DIFFERENT LEVEL CaCl2 ON CALCIUM CONTENT, HARDNESS, AND MELTABILITY ON GOAT MILK CHEESE)" |
| Author | Ir JUNI SUMARMONO, S.Pt, Master of Science, |
| File | 41762.pdf |