‘AZIZAH, Afny (2009) Profil Kolesterol, Kadar Protein, Tekstur dan Kesukaan Keju Menggunakan Mucor miehei Sebagai Sumber Koagulan (The Profile of Cholesterol, Protein Content, Texture and Preference of Cheese Using Mucor miehei as a Coagulant Source). Undergraduate thesis, Fakultas Peternakan UNDIP.
