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

dc.contributor.author	Hermanto, Vania
dc.contributor.author	Miryanti, Y.I.P. Arry
dc.contributor.author	Witono, Judy Retti
dc.contributor.author	The 6th National Student Conference on Food Science and Technology
dc.date.accessioned	2017-01-18T06:30:07Z
dc.date.available	2017-01-18T06:30:07Z
dc.date.issued	2006
dc.identifier.uri	http://hdl.handle.net/123456789/574
dc.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.	en_US
dc.publisher	Department of Food Technology. Soegijapranata Catholic University	en_US
dc.title	The effect of protein/fat ratio and concentration of streptococcus lactis in cheddar cheese production	en_US
dc.type	Conference Papers	en_US