Effect of Calcium Chloride and Trisodium Phosphate Fortification on Low Fat Buffalo Milk Cheeses
Cheese is a dairy product that is highly preferred by consumers. Cheese is a delectable and nutritious food item. Enhancing the quality of cheese necessitates innovation in cheese processing. The objective of the study was to determine the impact of calcium chloride and trisodium phosphate on the p...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
TALENTA
2024-07-01
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| Series: | Indonesian Journal of Agricultural Research |
| Subjects: | |
| Online Access: | https://dev-talenta.usu.ac.id/InJAR/article/view/15493 |
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Effect of Calcium Chloride and Trisodium Phosphate Fortification on Low Fat Buffalo Milk Cheeses
Published 2024-07-01
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