Physico-Chemical, And Sensory Properties Of Soy Based Gouda Cheese Analog Made From Different Concentration Of Fat, Sodium Citrate And Various Cheese Starter Cultures

Ingrid Suryanti Surono, M.Sc., Ph.D., Ir. Physico-Chemical, And Sensory Properties Of Soy Based Gouda Cheese Analog Made From Different Concentration Of Fat, Sodium Citrate And Various Cheese Starter Cultures. Univ. Bina Nusantara.

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Item Type: Other
Subjects: HEALTH CARE INDUSTRY
Depositing User: - Anindito
Date Deposited: 02 Jan 2018 08:03
Last Modified: 02 Jan 2018 08:03
URI: http://eprints.binus.ac.id/id/eprint/33717

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