Pengaruh penambahan jus kurma terhadap pH, total bakteri asam laktat, dan total yeast pada produk kefir. | Perpustakaan Universitas Padjadjaran

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Pengaruh penambahan jus kurma terhadap pH, total bakteri asam laktat, dan total yeast pada produk kefir.

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Series Title: -
Call Number: Skr. 7246
Publisher: Sumedang : Fakultas Peternakan Universitas Padjadjaran., 2023
Collation: xii, 74 hlm.: ilus.; 29 cm.
Language: Indonesia
ISBN/ISSN: -
Classification: 637.1
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