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 [Internet]. 2024 July 9 [cited 2026 Nov. 14];5(02):42-51. Available from: https://jtfat.umsida.ac.id/index.php/jtfat/article/view/1627