CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT
| Main Authors: | Nurliyani, Nurliyani, Astuti, Sulvia Dwi, Indratiningsih, Indratiningsih |
|---|---|
| Format: | Proceeding PeerReviewed application/pdf |
| Bahasa: | eng |
| Terbitan: |
, 2014
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/136372/1/CHEMICAL%20AND%20FREE%20FATTY%20ACID%20COMPOSITION%20OF%20GOAT%20MILK%20CHEESE%20RIPENED%20WITH%20Lactobacillus%20acidophilus%20AND%20EXTRACT%20RABBIT%20STOMACH%20AS%20CO%E2%80%90AGULANT.pdf https://repository.ugm.ac.id/136372/ |
Internet
https://repository.ugm.ac.id/136372/1/CHEMICAL%20AND%20FREE%20FATTY%20ACID%20COMPOSITION%20OF%20GOAT%20MILK%20CHEESE%20RIPENED%20WITH%20Lactobacillus%20acidophilus%20AND%20EXTRACT%20RABBIT%20STOMACH%20AS%20CO%E2%80%90AGULANT.pdfhttps://repository.ugm.ac.id/136372/
Lokasi
| Koleksi | UGM Repository |
|---|---|
| Gedung | Perpustakaan Pusat Universitas Gadjah Mada |
| Institusi | Universitas Gadjah Mada |
| Kota | SLEMAN |
| Provinsi | DAERAH ISTIMEWA YOGYAKARTA |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |