The Physicochemical and Sensory Qualities of Goat Cheese with Indigenous Probiotic Starter at Different Temperatures and Storage Durations
| Main Authors: | Setyawardani, Triana, Sulistyowati, Mardiati, Widayaka, Kusuma, Rahardjo, Agustinus Hantoro Djoko |
|---|---|
| Other Authors: | http://creativecommons.org/licenses/by-sa/4.0 |
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia
, 2018
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| Online Access: |
http://animalproduction.net/index.php/JAP/article/view/611 http://animalproduction.net/index.php/JAP/article/view/611/pdf |
Internet
http://animalproduction.net/index.php/JAP/article/view/611http://animalproduction.net/index.php/JAP/article/view/611/pdf
Lokasi
| Koleksi | Animal Production |
|---|---|
| Gedung | Faculty of Animal Science, Universitas Jenderal Soedirman |
| Institusi | Universitas Jenderal Soedirman |
| Kota | PURWOKERTO |
| Provinsi | JAWA TENGAH |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |