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Fermented Goat Milk and Cow Milk Produced by Different Starters of Lactic Acid Bacteria: Quality Studies

Tersimpan di:
Main Authors: Widodo, Widodo, Taufiq, Tiyas Tono, Anindita, Nosa Septiana
Format: Article PeerReviewed application/pdf
Bahasa: eng
Terbitan: David Publishing , 2013
Subjects:
Food technology
Online Access: https://repository.ugm.ac.id/135789/1/Widodo%20et%20al%20JAST%202013.pdf
https://repository.ugm.ac.id/135789/
http://www.davidpublisher.org/Home/Journal/JAST-A
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Lihat Juga

  • THE QUALITY OF FERMENTED MILK PRODUCED USING HUMAN-ORIGIN LACTIC ACID BACTERIA AS STARTERS
    oleh: Widodo, Widodo, et al.
    Terbitan: (2015)
  • Isolation and Identification of Lactic Acid Bacteria from Peranakan Etawa h Crossbred Goat Milk
    oleh: Widodo, Widodo, et al.
    Terbitan: (2014)
  • Isolation and Identification of Lactic Acid Bacteria from Peranakan Etawa h Crossbred Goat Milk
    oleh: Widodo, Widodo, et al.
    Terbitan: (2014)
  • Isolation and Identification of Lactic Acid Bacteria from Peranakan Etawah Crossbred Goat Milk
    oleh: Widodo, Widodo, et al.
    Terbitan: (2014)
  • Physicochemical Characteristic of Fermented Goat Milk Added with Different Starters Lactic Acid Bacteria
    oleh: Wati, Anif Mukaromah, et al.
    Terbitan: (2018)

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