Mudawaroch, Roisu Eny. 2024. “Level Penambahan Emulsifier Natrium Sitrat Dan Dinatrium Fosfat Terhadap Kadar Protein, PH Dan Kadar Laktosa Keju Olahan: Level of Addition of Sodium Citrate and Disodium Phosphate Emulsifiers to Protein Content, PH and Lactose Content of Processed Cheese”. Jurnal Riset Agribisnis Dan Peternakan 8 (2), 50-57. https://doi.org/10.37729/jrap.v8i2.3996.