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Issue |
Title |
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Vol 15, No 1 (2020) |
Quality of Goat Milk Cheese with Addition of Rice Bran oil Ripened Using Lactobacillus casei and Streptococcus thermophilus |
Abstract
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Nurliyani Nurliyani, Indratiningsih Indratiningsih, Widodo Widodo, Endang Wahyuni |
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Vol 14, No 2 (2019) |
External and Sensory Qualities of Brown Laying Hen Eggs Fed Diets Supplemented with Purslane (Portulaca oleracea) Meal Rich in Omega-3 Fatty Acids |
Abstract
PDF
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Lilik Retna Kartikasari, Bayu Setya Hertanto, Adi Magna Patriadi Nuhriawangsa |
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Vol 15, No 2 (2020) |
Sensory Property and Benzo(a)Pyrene (Bap) Level in Se’i Processed from Cull Bali Cow Beef |
Abstract
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Gemini Ermiani Mercurina Malelak, Maria R. Deno Ratu, Gusti Ayu yudiwati Lestari, Imanuel Benu, I Gusti Ngurah Jelantik |
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