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Physicochemical Characteristics of Cream Cheese Based on Different Ratios of Bromelin Enzyme and Rennet Enzyme: Karakteristik Fisikokimia Keju Krim Berdasarkan Perbedaan Rasio Enzim Bromelin Dan Enzim Rennet. jtfat 2024, 5 (02), 42-51. https://doi.org/10.21070/jtfat.v5i02.1627.