The Physicochemical and Sensory Qualities of Goat Cheese with Indigenous Probiotic Starter at Different Temperatures and Storage Durations
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oleh
Setyawardani, Triana
,
Sulistyowati, Mardiati
,
Widayaka, Kusuma
,
Rahardjo, Agustinus Hantoro Djoko
Terbitan |
: Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia, 2018 |
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Universitas Jenderal Soedirman |
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