Dadih Susu Sapi Hasil Fermentasi Berbagai Starter Bakteri Probiotik yang Disimpan pada Suhu Rendah: Karakteristik Kimiawi
This experiment was designed to improve quality of dadih in a process which was more controlled. The use of cow milk was to replace buffalo milk utilization due to its availability was very limited; the use of probiotic starter combination was to conduct fermentation process of dadih more controlle...
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| Format: | Article |
| Language: | English |
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Bogor Agricultural University
2004-12-01
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| Series: | Media Peternakan |
| Subjects: | |
| Online Access: | http://medpet.journal.ipb.ac.id/index.php/mediapeternakan/article/view/645 |