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  3. Vol. 3 No. 2 (2008)

Vol. 3 No. 2 (2008)

					View Vol. 3 No. 2 (2008)
Published: 2012-02-23

Articles

  • Characterization of Crude Extract of Mucor pusillus Rennin

    Khothibul Umam Al Awwaly, Mustakim Mustakim, Rachmat Agus Budiutomo
    1-7
    • PDF
  • The effect of Palm Oil Addition on Whey Protein Edible Film Characteristic

    Abdul Manab
    8-16
    • PDF
  • The Effect of Using Citric Acid and Lactic Acid Combination in Liquid and Encapsulated Forms as Feed Additive on Carcass Percentage and Internal Organ Weights of Broiler

    Muhammad Halim Natsir
    17-22
    • PDF
  • The Effect of Frying Temperature and Time on the Physical and Chemical Qualities of The Restructured Goat Meat Trimming

    Rini Mastuti
    23-31
    • PDF
    • PDF
  • The Optimum Concentration of Lime Juice as Acidifier on Mozzarella Cheese Manufacturing

    Purwadi Purwadi
    32-38
    • PDF
  • The Influence of Aging Period, Freezing Temperature and Packaging Material on Frozen Beef Chemical Quality

    Aris Sri Widati
    39-49
    • PDF
  • The Effect of CaCl2 as The Cross Linked Agent on Physic and Chemistry Properties of Whey Protein Edible Film

    Manik Eirry Sawitri, Abdul Manab, Siti Khoirul Zanah
    50-56
    • PDF

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Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK)

Faculty of Animal Science, Brawijaya University

P-ISSN : 1978-0303 | E-ISSN : 2338-1620

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