Citation | Farida E, Manab A, Mashudi, Lestari RB, Radiati LE (2025). Effect of different heating temperatures and acetic acid concentrations on physical quality of curd as an ingredient for milk nuggets. J. Anim. Health Prod. 13(1): 45-50. 
DOI | https://dx.doi.org/10.17582/journal.jahp/2025/13.1.45.50