Pengaruh penambahan kedelai bubuk terhadap jumlah bakteri asam laktat, pH dan viskositas minuman fermentasi whey keju | Perpustakaan Universitas Padjadjaran

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Pengaruh penambahan kedelai bubuk terhadap jumlah bakteri asam laktat, pH dan viskositas minuman fermentasi whey keju

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Series Title: -
Call Number: SKR 4919
Publisher: Sumedang : Fakultas Peternakan Unpad., 2014
Collation: xii,29 cm,;illus,69 hlm
Language: Indonesia
ISBN/ISSN: -
Classification: 636.085 2
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