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    Effect of ripening and coating on characteristics of Dangke cheese inoculated with a starter culture of Lactococcus lactis subsp. lactis FNCC-0086

    Effect of ripening and coating on characteristics of Dangke cheese inoculated with a starter culture of Lactococcus lactis subsp. lactis FNCC-0086 by Malaka Ratmawati, Amrawaty A. Amidah, Putranto Wendry Satriadi, Kadir Rizky Widiyanty, Arief Fitri Armianty

    Published 2025-01-01
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