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The effects of the types of milk ( cow, goat, soya) and enzymes ( rennet, papain, bromelain) toward cheddar cheese production

Judul Seri : Accredited No : 56/DIKTI/Kep/2012
No. Panggil : JURNAL
Ketersediaan : 1 copies available
Eksemplar :
Item CodeCall NumberLocationStatus
233844.1JURNALR. MajalahTidak Dipinjamkan

Chemical characteristics of goat cheese with different percentages of mixed indigenous probiotic culture during ripening

Judul Seri : Accredited No : 36b/E/KPT/2016
No. Panggil : JURNAL
Ketersediaan : 1 copies available
Eksemplar :
Item CodeCall NumberLocationStatus
229618.1JURNALR. MajalahTidak Dipinjamkan

Purification of bacteriocin from lactobacillus plantarum IIA-1A5 grown in various whey cheese media under freeze dried condition

Judul Seri :
No. Panggil : JURNAL
Ketersediaan : 1 copies available
Eksemplar :
Item CodeCall NumberLocationStatus
249582.1JURNAL R. MajalahTidak Dipinjamkan

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Ditemukan 3 dari pencarian Anda melalui kata kunci: Subject : "CHEESE"
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