HunaefiD., and FarhanZ. M. “Karakterisasi Sensori Cheese Tea Dengan Metode Check All That Apply (CATA), Emotional Sensory Mapping (ESM), Dan Ideal Profile Method (IPM) ”. Jurnal Mutu Pangan : Indonesian Journal of Food Quality, Vol. 8, no. 1, Apr. 2021, pp. 1-9, doi:10.29244/jmpi.2021.8.1.1.