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...
Shranjeno v:
Glavni avtor: | |
---|---|
Format: | EJournal Article |
Izdano: |
Faculty of Animal Science, Universitas Gadjah Mada,
2016-06-30.
|
Teme: | |
Online dostop: | Get Online |
Oznake: |
Označite
Brez oznak, prvi označite!
|
Internet
Get Online3rd Floor Main Library
Signatura: |
A1234.567 |
---|---|
Kopija 1 | Prosto |