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Nurliyani and Eni Harmayani, 2018. Characteristics of Goat Milk Cheese Added with Liquid Smoke and Porang Glucomannan Ripened with Lactobacillus rhamnosus. International Journal of Dairy Science, 13: 7-14.
DOI: 10.3923/ijds.2018.7.14
URL: https://scialert.net/abstract/?doi=ijds.2018.7.14
DOI: 10.3923/ijds.2018.7.14
URL: https://scialert.net/abstract/?doi=ijds.2018.7.14