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 | MS T. Setyawardani, A. H. D. Rahardjo |
| Journal Name | Media Peternakan 40 (1), 55-62, 2017 |
| Publish Year | 2017 |
| Citation | 14 |
| 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 | 839694.pdf |