ACHYADI, Nana Sutisna.
 OPTIMALISASI PEMBUATAN ENZYME MODIFIED CHEESE (EMC) DENGAN KECEPATAN PENGADUKAN DAN SUHU FERMENTASI YANG BERVARIASI.
<strong>Pasundan Food Technology Journal (PFTJ)</strong>, [S.l.], v. 6, n. 3, p. 167-174, jan. 2020.
ISSN 2615-1405.
Available at: &lt;<a href="https://journal.unpas.ac.id/index.php/foodtechnology/article/view/2173" target="_new">https://journal.unpas.ac.id/index.php/foodtechnology/article/view/2173</a>&gt;. Date accessed: 16 apr. 2021.
doi: <a href="http://dx.doi.org/10.23969/pftj.v6i3.2173">http://dx.doi.org/10.23969/pftj.v6i3.2173</a>.