Ismiarti, I. et al. 2023. Chemical and microbiological qualities of soft cheese supplemented with porang flour and Lactobacillus rhamnosus during cool storage. Jurnal Ilmu Peternakan Terapan. 6, 2 (Mar. 2023), 64–71. DOI:https://doi.org/10.25047/jipt.v6i2.3506.