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Quality of Goat Milk Cheese with Addition of Rice Bran oil Ripened Using Lactobacillus casei and Streptococcus thermophilus

2020

Nurliyani Nurliyani | Indratiningsih Indratiningsih | Widodo Widodo | Endang Wahyuni

AGROVOC Keywords

Bibliographic information
Publisher
University of Brawijaya
Other Subjects
Physicochemical quality; Food processing and manufacture; Microbiological quality; Sensory quality
Language
Indonesian
Type
Journal Article
Source
Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 15, Iss 1, Pp 1-12 (2020)

2022-09-15
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