HAEZAH FATDILLAH; FIRSHTY FEBRIANTI; DESI RATNA SARI. Pengaruh Fermentasi Spontan dan Back-Slopping Terhadap Kualitas Dadih Bedasarkan Total Bakteri Asam Laktat, Ph dan Total Titratable Acidity . JURNAL RISET RUMPUN ILMU HEWANI, [S. l.], v. 2, n. 2, p. 69–81, 2023. DOI: 10.55606/jurrih.v2i2.2670. Disponível em: https://prin.or.id/index.php/JURRIH/article/view/2670. Acesso em: 18 may. 2024.