1.
Pangestu AD, 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 J Med Lab Tech [Internet]. 2021Apr.30 [cited 2024Nov.22];3(2):231-6. Available from: https://journal.umpr.ac.id/index.php/bjmlt/article/view/2169