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Immobilization Of Rennin Enzyme From Mucor pusillus With Alginate And Its Application In Cheese Making - Diponegoro University | Institutional Repository (UNDIP-IR)

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Tabel 1. Nilai rata-rata kadar air keju segar
Tabel 2. Nilai rata-rata kadar protein keju
Tabel 3. Pengaruh Suhu terhadap Kadar Lemak Keju Segar

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Immobilization Of Rennin Enzyme From Mucor pusillus With Alginate And Its Application In Cheese Making - Diponegoro University | Institutional Repository (UNDIP-IR)

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