Mudawaroch, Roisu Eny. “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, no. 2 (January 6, 2024): 50-57. Accessed November 2, 2024. https://ebook.umpwr.ac.id/index.php/jrap/article/view/3996.