PANGESTU, A. D.; KURNIAWAN, K.; SUPRIYADI, S. Pengaruh Variasi Suhu dan Lama Penyimpanan terhadap Viabilitas Bakteri Asam Laktat (BAL) dan Nilai pH Yoghurt: The Effect of Temperature Variation and Storage Time on the Viability of Latic Acid Bacteria (LAB) and pH Value of Yoghurt. Borneo Journal of Medical Laboratory Technology, [S. l.], v. 3, n. 2, p. 231–236, 2021. DOI: 10.33084/bjmlt.v3i2.2169. Disponível em: https://journal.umpr.ac.id/index.php/bjmlt/article/view/2169. Acesso em: 22 nov. 2024.