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...
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| 第一著者: | |
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| フォーマット: | EJournal Article |
| 出版事項: |
Faculty of Animal Science, Universitas Gadjah Mada,
2016-06-30.
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| 主題: | |
| オンライン･アクセス: | Get Online |
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