Perbedaan Susu Sapi dan Susu Kambing sebagai Bahan Dasar Pembuatan Keju Segar (Fresh Cheese) dengan Penambahan Ekstrak Jeruk Nipis (Citrus auratifolia swingle)
Nurlail, Rizqi (2018) Perbedaan Susu Sapi dan Susu Kambing sebagai Bahan Dasar Pembuatan Keju Segar (Fresh Cheese) dengan Penambahan Ekstrak Jeruk Nipis (Citrus auratifolia swingle). Undergraduate thesis, Universitas Muhammadiyah Jember.
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2018 RIZQI NURLAIL 1410211025.pdf
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Abstract
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| Dosen Pembimbing: | Herrianto, Elfien and Priantari, Ika | NIDN#, NIDN0715018301 |
|---|---|
| Item Type: | Thesis (Undergraduate) |
| Keywords/Kata Kunci: | - |
| Subjects: | 500 Natural Science and Mathematics > 570 Biology |
| Divisions: | Faculty of Teaching and Education Science > Department of Biology Education (S1) |
| Depositing User: | Rudi Setiawan | rudi01755@gmail.com |
| Date Deposited: | 19 Jan 2026 07:32 |
| Last Modified: | 19 Jan 2026 07:32 |
| URI: | https://repository.unmuhjember.ac.id/id/eprint/29823 |
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