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  3. Vol. 4 No. 1 (2009)

Vol. 4 No. 1 (2009)

					View Vol. 4 No. 1 (2009)
Published: 2012-02-23

Articles

  • Effects of Shrimp Meal Fermented with Aspergillus niger On Physical Quality of Broiler Meat

    Djalal Rosyidi, Agus Susilo, Rachmat Muhbianto
    pp. 1-10
    • PDF
  • Study on N-Amino, Protein and Total Glucose of Etawah Crossbreed Goat and Boer Crossbreed Goat Meat Sauce

    Khothibul Umam Al Awwaly, Aris Sri Widati, Vina Rahmadani
    pp. 11-17
  • The Effect of Egg Yolk Chicken Utilization In Fat Liquoring Process to Tensile Strength, Elongation at Break, Water Absorption and Shank Skin Leather Stitch Tear Strength of Combination Tanning (Chrome – Tannine)

    Mustakim Mustakim
    pp. 18-26
    • PDF
  • Influence of Lechitine Coating in Edible Film of Whey Protein Application at Gouda Cheese Evaluated From Its Water Activity, Adhesion and

    Manik Eirry Sawitri, Abdul Manab, Khothibul Umam Al Awwaly, Tita Swastikaningrum
    pp. 27-37
    • PDF
  • Protein Retention and Organoleptik Characteristic of Broiler Meat by Adding Sour Soy Milk in Drinking Water (1-5 Weeks)

    Ida Ayu Okarini, Anak Agung Sagung Putu Kartini, Martini Hartawan
    pp. 38-45
    • PDF
  • The Effect of Cow’s Milk Substitution with Soybean’s Milk and The Concentration Rate of Ananas comosus Extract Addition to Cottage cheese Physical and Chemical Quality

    Firman Jaya, Didik Kusumahadi
    pp. 46-54
    • PDF
  • Protein Profile of Mozzarella Cheese Produced by Lime Juice Acidification

    Purwadi Purwadi
    pp. 55-63

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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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