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Vol 12, No 1 (2017) Pengaruh Presentase Kuning Telur Itik dan Asam Formiat Dalam Proses Peminyakan terhadap Kekuatan Fisik Kulit Ayam Pedaging Samak Khrom Abstract  PDF
Mustakim Mustakim, Aris Sri Widati, Khotibul Umam, Lita Umaya
 
Vol 11, No 2 (2016) Kestabilan Emulsi dan Karakteristik Sensoris Low Fat Mayonnaise dengan Menggunakan Kefir sebagai Emulsifier Replacer Abstract  PDF
Herly Evanuarini, Nurliyani Nurliyani, Indratiningsih Indratiningsih, Pudji Hastuti
 
Vol 10, No 2 (2015) Pengaruh Persentase Kuning Telur Itik dan Asam Formiat Dalam Proses Peminyakan Terhadap Kekuatan Fisik Kulit Kaki Ayam Pedaging Samak Khrom Abstract  PDF
Mustakim Mustakim, Aris Sri Widati, Khotibul Umam Al Awwaly, Lita Umaya
 
Vol 10, No 1 (2015) Pengaruh Perlakuan Imbangan Garam dan Gula Terhadap Kualitas Dendeng Paru-Paru Sapi Abstract  PDF
Fadimas Pursudarsono, Djalal Rosyidi, Aris Sri Widati
 
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