“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), pp. 42–51. doi:10.21070/jtfat.v5i02.1627.