Product Development, Sensory Testing, and Physicochemical Properties of Drinkable Cheese with Different Level of Concentration | Indonesia International Institute for Life Sciences

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Product Development, Sensory Testing, and Physicochemical Properties of Drinkable Cheese with Different Level of Concentration

Gabriella Jovita Kusuma - Personal Name;

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Reference Collection EP FT-027

EP036

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Detail Information

Series Title: -
Call Number: EP FT-027
Publisher: Jakarta : i3L Press., 2024
Collation: 39 p. : ill. ; 30 cm.
Language: English
ISBN/ISSN: EP036
Classification: NONE
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): Sensory evaluation
physicochemical properties
Cheese powder
Drinkable cheese
Ranking test
9-Point hedonic
Specific Detail Info: -
Statement of Responsibility: -

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