Detail Artikel Scopus
Chemical characteristics of goat cheese with different percentages of mixed indigenous probiotic culture during ripening
Penulis: Setyawardani T.
Jurnal: Media Peternakan
Tanggal Terbit: 2017
Volume: 40
Halaman: 55-62
DOI: 10.5398/medpet.2017.40.1.55
ISSN: 01260472
Jumlah Sitasi: 5
Tipe Agregasi: Journal
Kuartil: