CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT
Rabbit stomach is waste from rabbit slaughtering that has the potential to be used as an alternative source of rennet for cheese production. The purpose of this study was to determine the effect of ripen‐ ing by using Lactobacillus acidop...
محفوظ في:
| المؤلفون الرئيسيون: | , , |
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| التنسيق: | Conference or Workshop Item PeerReviewed |
| اللغة: | English |
| منشور في: |
2014
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://repository.ugm.ac.id/136372/1/CHEMICAL%20AND%20FREE%20FATTY%20ACID%20COMPOSITION%20OF%20GOAT%20MILK%20CHEESE%20RIPENED%20WITH%20Lactobacillus%20acidophilus%20AND%20EXTRACT%20RABBIT%20STOMACH%20AS%20CO%E2%80%90AGULANT.pdf https://repository.ugm.ac.id/136372/ |
| الوسوم: |
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