Perbedaan Bahan Dasar dan Cara Pengeringan terhadap Kualitas Yogurt Kering

https://doi.org/10.21059/buletinpeternak.v19i2.1703

R. A. Rihastuti(1*), Nurliyani (Nurliyani)(2), Soemitro Djojowidagdo(3)

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DOI: https://doi.org/10.21059/buletinpeternak.v19i2.1703

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Copyright (c) 2013 R. A. Rihastuti, Nurliyani (Nurliyani), Soemitro Djojowidagdo

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