Mudawaroch RE. 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. jrap [Internet]. 2024Jan.6 [cited 2024May12];8(2):50-7. Available from: https://jurnal.umpwr.ac.id/index.php/jrap/article/view/3996