CHARACTERISTICS OF SUSPESI WITH LEVEL OF BIDURI LEAF EXTRACT AT TEMPERATURE OF 75°C, TRADITIONAL CHEESE FROM NUSA TENGGARA TIMUR
Sulmiyati Sulmiyati(1*), Gemini E. M. Malelak(2)
(1) Universitas Nusa Cendana
(2) Universitas Nusa Cendana
(*) Corresponding Author
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DOI: https://doi.org/10.21059/buletinpeternak.v48i3.92772
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