NINGRUM, S.; PRAYITNO, S. adi .; YAHYA, A. T. . 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, [S. l.], v. 5, n. 02, p. 42–51, 2024. DOI: 10.21070/jtfat.v5i02.1627. Disponível em: https://jtfat.umsida.ac.id/index.php/jtfat/article/view/1627. Acesso em: 24 apr. 2025.