Scopus 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 |
|---|---|
| Quartile | |
| Publication Name | Media Peternakan |
| Creator | Setyawardani T. |
| Page | 55-62 |
| Issn | 01260472 |
| Volume | 40 |
| Cover Date | 2017-01-01 |
| Cover Display Date | 2017 |
| Doi | 10.5398/medpet.2017.40.1.55 |
| Citedby Count | 5 |
| Aggregation Type | Journal |
| Url | https://www.scopus.com/record/display.uri?eid=2-s2.0-85018252114&origin=resultslist&sort=plf-f |
| Author | Dr TRIANA SETYAWARDANI, M.P. |
| File | 85018252114.pdf |