Chemical and Free Fatty Acid Composition of Goat Milk cheese Ripened with Lactobacillus acidophilusand Extract Rabbit Stomach as Coagulant
| 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/278186/1/Nurliyani%20et%20al_2014_Chemical%20and%20free%20Fatty%20Acid%20Composition%20of%20Goat%20Milk%20Cheese_proceedings%20UNISRI%20pp%2037-40.pdf https://repository.ugm.ac.id/278186/ |
Internet
https://repository.ugm.ac.id/278186/1/Nurliyani%20et%20al_2014_Chemical%20and%20free%20Fatty%20Acid%20Composition%20of%20Goat%20Milk%20Cheese_proceedings%20UNISRI%20pp%2037-40.pdfhttps://repository.ugm.ac.id/278186/
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. |