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Pengaruh Substitusi Tepung Beras Ketan dengan Tepung Umbi Talas Bogor (Colocasia esculenta l schoott) terhadap Kualitas Dodol Susu Ditinjau dari Kualitas Fisik dan Kimia

Agus Triawan, Purwadi Purwadi, Lilik Eka Radiati

pp 28-37

2017-03-10
Pengaruh Pemberian Pakan Dedak Padi Terfermentasi Cairan Rumen terhadap Kualitas Fisik Daging Ayam

Rahmaniar Abdia, Djalal Rosyidi, Irfan Djunaidi

22-28

2017-07-10
External and Sensory Qualities of Brown Laying Hen Eggs Fed Diets Supplemented with Purslane (Portulaca oleracea) Meal Rich in Omega-3 Fatty Acids

Lilik Retna Kartikasari, Bayu Setya Hertanto, Adi Magna Patriadi Nuhriawangsa

78-89

2019-10-17
Physicochemical and Microbiological Quality of Buffalo Meat Patty with the Addition of Fenugreek Seed (Trigonella foenum graecum) During Storage Time

Harapin Hafid, Peni Patriani

73-86

2023-07-31
The Effect of Preheating Using Microwave, Steam, and Oven on the Quality of Ponorogo Chicken Satay

Avida Fradiana, Aris Sri Widati, Djalal Rosyidi

111-122

2022-07-29
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

Ratih Eka Dewayani, Muhammad Halim Natsir, Osfar Sjofjan

pp 9 - 17

2017-03-22

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