Physico-Chemical, And Sensory Properties Of Soy Based Gouda Cheese Analog Made From Different Concentration Of Fat, Sodium Citrate And Various Cheese Starter Cultures
| Main Author: | Ingrid Suryanti Surono, M.Sc., Ph.D., Ir. |
|---|---|
| Format: | Lainnya NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
Univ. Bina Nusantara
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| Subjects: | |
| Online Access: |
http://eprints.binus.ac.id/33717/1/Peer%20Review%20Physico-Chemical%2C%20And%20Sensory%20Properties%20Of%20Soy%20Based%20Gouda%20Cheese%20Analog%20Made%20From%20Different%20Concentration%20Of%20Fat.pdf http://eprints.binus.ac.id/33717/ |
Internet
http://eprints.binus.ac.id/33717/1/Peer%20Review%20Physico-Chemical%2C%20And%20Sensory%20Properties%20Of%20Soy%20Based%20Gouda%20Cheese%20Analog%20Made%20From%20Different%20Concentration%20Of%20Fat.pdfhttp://eprints.binus.ac.id/33717/
Lokasi
| Koleksi | Binus University e-Thesis Repository |
|---|---|
| Gedung | Binus University Library and Knowledge Center |
| Institusi | Universitas Bina Nusantara |
| Kota | JAKARTA BARAT |
| Provinsi | DKI JAKARTA |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |