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Vol 12, No 1 (2017) Pengaruh Penambahan Pati Biji Durian (Duriozibethinusmurr) terhadap Kualitas Kimia dan Organoleptik Bakso Ayam Abstract  PDF
Djalal Rosyidi, Yudha Wirawan, Eny Sri Widyastuti
 
Vol 12, No 1 (2017) Pengaruh Pemberian Pakan Dedak Padi Terfermentasi Cairan Rumen terhadap Kualitas Fisik Daging Ayam Abstract  PDF
Rahmaniar Abdia, Djalal Rosyidi, Irfan Djunaidi
 
Vol 11, No 2 (2016) Kualitas Petis Daging dengan Level Gula Jawa dan Tepung Beras yang Berbeda Abstract  PDF
Agus Susilo, Masdiana Chendrakasih Padaga, Fani Yunita Pratiwi
 
Vol 11, No 1 (2016) Pengaruh Penambahan Pati Biji Durian (Durio zibethinus murr) terhadap Kualitas Kimia dan Organoleptik Bakso Ayam Abstract  PDF
Yudha Wirawan, Djalal Rosyidi, Eny Sri Widyastuti
 
Vol 11, No 1 (2016) Kualitas Petis Daging dengan Sumber Pati Berbeda Abstract  PDF
Fajar Firdaus, Agus Susilo, Masdiana Chendrakasih Padaga
 
Vol 10, No 1 (2015) Pengaruh Penggunaan Onggok dan Ampas Tahu Terfermentasi Mix Culture (Aspergillus niger dan Rhizopus oligosporus) Sebagai Pengganti Jagung Dalam Pakan Terhadap Kualitas Fisik Daging Ayam Pedaging Abstract  PDF
Ratih Eka Dewayani, Muhammad Halim Natsir, Osfar Sjofjan
 
Vol 11, No 2 (2016) Potensi Teknologi Medan Pulsa Listrik untuk Memperbaiki Kualitas Daging: Sebuah Ulasan Abstract  PDF
Khothibul Umam Al Awwaly
 
Vol 10, No 1 (2015) Komponen Bioaktif Dalam Daging dan Sifat Fungsionalnya: Sebuah Kajian Pustaka Abstract  PDF
Khothibul Umam Al Awwaly, Suharjono Triatmojo, Yuny Erwanto, Wayan Tunas Artama
 
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