Ningrum, S., Prayitno, S. adi ., & Yahya, A. T. . (2024). 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. Journal of Tropical Food and Agroindustrial Technology, 5(02), 42–51. https://doi.org/10.21070/jtfat.v5i02.1627