Mutu Keju Putih Rendah Lemak Diproduksi Dengan Bahan Baku Susu Modifikasi
This research was conducted to investigate the quality of low-fat white cheese produced using raw material of modified milk. Five treatments applied were (A1) Using reduced fat (60%) milk, (A2) Using emulsion of corn oil in skim milk (replacing milk fat with corn oil), (A3) Using emulsion of corn oi...
में बचाया:
| मुख्य लेखक: | |
|---|---|
| स्वरूप: | EJournal Article |
| प्रकाशित: |
Faculty of Animal Science, Universitas Gadjah Mada,
2016-06-30.
|
| विषय: | |
| ऑनलाइन पहुंच: | Get Online |
| टैग : |
टैग जोड़ें
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!
|
इंटरनेट
Get Online3rd Floor Main Library
| बोधानक: |
A1234.567 |
|---|---|
| प्रति 1 | उपलब्ध |