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. (2024). Journal of Tropical Food and Agroindustrial Technology, 5(02), 42-51. https://doi.org/10.21070/jtfat.v5i02.1627