Mudawaroch, R. E. “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, Vol. 8, no. 2, Jan. 2024, pp. 50-57, doi:10.37729/jrap.v8i2.3996.