The effect of protein/fat ratio and concentration of streptococcus lactis in cheddar cheese production

The effect of protein/fat ratio and concentration of streptococcus lactis in cheddar cheese production

Hermanto, Vania; Miryanti, Y.I.P. Arry; Witono, Judy Retti; The 6th National Student Conference on Food Science and Technology
URI: http://hdl.handle.net/123456789/574
Date: 2006

Description:

Makalah dipresentasikan pada The 6th National Student Conference on Food Science and Technology "Assuring Food Safety and Food Quality Along the Production Chain". Soegijapranata Catholic University. Semarang, June 15, 2006.

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