Djoko, Kisworo (2022) Chemical and Organoleptic Properties of Palopo (Local Soft Cheese) Produced Using Natural Additive as Milk Coagulant. Asia Pacivic Network for Sustainable Agriculture Food and Energy. (Unpublished)
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Chemical and Organoleptic Properties - [ajarcde] Submission Acknowledgement.pdf Download (153kB) | Preview |
| Item Type: | Other |
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| Subjects: | S Agriculture > S Agriculture (General) |
| Depositing User: | Ir Djoko Kisworo, M.Sc., Ph.D |
| Date Deposited: | 05 Apr 2022 02:38 |
| Last Modified: | 05 Apr 2022 02:38 |
| URI: | http://eprints.unram.ac.id/id/eprint/28590 |
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