Pengaruh lama pengepresan terhadap kadar air curd dan persentase rendemen keju mozzarella | Perpustakaan Universitas Padjadjaran

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Pengaruh lama pengepresan terhadap kadar air curd dan persentase rendemen keju mozzarella

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Series Title: -
Call Number: Skr. 6763
Publisher: Sumedang : Fakultas Peternakan Universitas Padjadjaran., 2021
Collation: xiii, 50 hlm.: ilus.; 29 cm.
Language: Indonesia
ISBN/ISSN: -
Classification: 637.1
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