Ismiarti, I., Tanjung, A. D. . and Sari, R. D. (2023) “Chemical and microbiological qualities of soft cheese supplemented with porang flour and Lactobacillus rhamnosus during cool storage”, Jurnal Ilmu Peternakan Terapan, 6(2), pp. 64–71. doi: 10.25047/jipt.v6i2.3506.