The Physicochemical and Sensory Qualities of Goat Cheese with Indigenous Probiotic Starter at Different Temperatures and Storage Durations | Setyawardani | ANIMAL PRODUCTION

About The Authors

Triana Setyawardani
Faculty of Animal Science, Universitas Jenderal Soedirman
Indonesia

Faculty of Animal Science, Universitas Jenderal Soedirman

Mardiati Sulistyowati
Faculty of Animal Science, Universitas Jenderal Soedirman
Indonesia

Kusuma Widayaka
Faculty of Animal Science, Universitas Jenderal Soedirman
Indonesia

Agustinus Hantoro Djoko Rahardjo
Faculty of Animal Science, Universitas Jenderal Soedirman
Indonesia

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