Ripening for improving the quality of inoculated cheese Rhizopus oryzae
Estikomah SA, Sutarno, Pangastuti A 2010. Ripening for improving the quality of inoculated cheese Rhizopus oryzae. Nusantara Bioscience 2: 1-6. Cheese is dairy product resulted from fermented milk in which the fermentation process can be done by lactic acid bacteria or fungus. Rhizopus oryzae is abl...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MBI & UNS Solo
2010-01-01
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| Series: | Nusantara Bioscience |
| Subjects: | |
| Online Access: | http://biosains.mipa.uns.ac.id/N/N0201/N020101.pdf |