KUALITAS KIMIA, FISIK DAN SENSORI KEFIR SUSU KAMBING YANG DISIMPAN PADA SUHU DAN LAMA PENYIMPANAN BERBEDA
The objective of this research was to investigate the chemical, physical and sensory properties of goat milk kefir during storage under different temperatures and storage time. Experimental method, applied completely randomized factorial design. The first factor was temperature (-1 to -5oC; 5 to 10...
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Faculty of Animal Science, Universitas Gadjah Mada,
2017-09-04.
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