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    Physicochemical and Stability of Goat Cheese with Mono and Mixed Culture of Lactobacillus plantarum and Lactobacillus rhamnosus

    Physicochemical and Stability of Goat Cheese with Mono and Mixed Culture of Lactobacillus plantarum and Lactobacillus rhamnosus oleh Triana Setiawardani, Winiati Pudji Rahayu, Nurheni Sri Palupi

    Diterbitkan 2016-01-01
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