Windyasmara, L., & Wicaksono, A. (2025). CHEMICAL QUALITY OF DANGKE CHEESE FROM COW’S MILK WITH LIME COAGULANT. Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian, 9(1), 1–9. https://doi.org/10.32585/ags.v9i1.6063