Issue Title
Vol 12, No 1 (2017) Effect of Durian Seed Starch Addition (DuriozibethinusMurr) on Chemical Qualities and Organoleptic Properties of Chicken Meatballs Abstract  PDF
Djalal Rosyidi, Yudha Wirawan, Eny Sri Widyastuti
Vol 11, No 2 (2016) Quality of Meat Paste from Different Level Rice Starch and Java Sugar Abstract  PDF
Agus Susilo, Masdiana Chendrakasih Padaga, Fani Yunita Pratiwi
Vol 11, No 1 (2016) Meat Paste Quality from Different Starch Source Abstract  PDF
Fajar Firdaus, Agus Susilo, Masdiana Chendrakasih Padaga
Vol 12, No 1 (2017) Effect of Rice Bran Fermented with Rumen Liquid Addition in Feed on Physical Quality of Broiler Meat Abstract  PDF
Rahmaniar Abdia, Djalal Rosyidi, Irfan Djunaidi
Vol 10, No 1 (2015) Effect of Using Tapioca By-Product and Tofu Waste Fermented With A Mix Culture of Aspergillus Niger and Rhizopus Oligosporus as A Substitute for Corn on Physical Qualities by Broiler Abstract  PDF
Ratih Eka Dewayani, Muhammad Halim Natsir, Osfar Sjofjan
Vol 11, No 1 (2016) The Addition of Durian (DuriozibethinusMurr) Seed Starch on Chemical Qualities and Organoleptic Properties of Chicken Meatballs Abstract  PDF
Yudha Wirawan, Djalal Rosyidi, Eny Sri Widyastuti
Vol 11, No 2 (2016) Potency of Pulsed Electric Fields Technology for Improving Meat Quality: A Review Abstract  PDF
Khothibul Umam Al Awwaly
Vol 10, No 1 (2015) Bioactive Components in The Meat and Their Functional Properties: A Literature Study Abstract  PDF
Khothibul Umam Al Awwaly, Suharjono Triatmojo, Yuny Erwanto, Wayan Tunas Artama
1 - 8 of 8 Items

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