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Vol 12, No 1 (2017) Effect of Ducks Yolk and Formic Acid in Fat Liquoring Process on the Physical Quality of Broiler Chicken Shank Chrome Tanning Abstract  PDF
Mustakim Mustakim, Aris Sri Widati, Khotibul Umam, Lita Umaya
 
Vol 11, No 2 (2016) Stability Emulsion and Sensory Characteristics Low Fat Mayonnaise Using Kefir as Emulsifier Replacer Abstract  PDF
Herly Evanuarini, Nurliyani Nurliyani, Indratiningsih Indratiningsih, Pudji Hastuti
 
Vol 10, No 2 (2015) Effect of Ducks Yolk and Formic Acid in Fat Liquoring Process on the Physical Quality of Broiler Chicken Shank Chrome Tanning Abstract  PDF
Mustakim Mustakim, Aris Sri Widati, Khotibul Umam Al Awwaly, Lita Umaya
 
Vol 10, No 1 (2015) Effect of Different Salt and Sugar Concentration on Dried Lung Qualities Abstract  PDF
Fadimas Pursudarsono, Djalal Rosyidi, Aris Sri Widati
 
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