FA€™IQIN, A.; KENTJONOWATY, I.; PUSPITARINI, O. R. PENGARUH LAMA SIMPAN SUSU KAMBING PASTEURISASI POST THAWING PADA SUHU RUANG TERHADAP KADAR LEMAK, NILAI pH DAN TOTAL BAKTERI. REKASATWA : Jurnal Ilmiah Peternakan, [S. l.], v. 1, n. 2, p. 19–22, 2019. DOI: 10.33474/rekasatwa.v1i2.4518. Disponível em: https://riset.unisma.ac.id/index.php/REKAPET/article/view/4518. Acesso em: 2 may. 2024.