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• Quality of Crispy Seasoned Flour with Tumang Sago Substitution (Mexroxylon sago Rottb) as a Substitute for Wheat Flour and its Application in Broilers

  Yusnaini B. Talebe, Sri Lestari, Agus Susilo

  103-110

  2022-07-29

• Quality of Goat Milk Cheese with Addition of Rice Bran oil Ripened Using Lactobacillus casei and Streptococcus thermophilus

  Nurliyani Nurliyani, Indratiningsih Indratiningsih, Widodo Widodo, Endang Wahyuni

  1-12

  2020-03-31

• 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

• Sensory Property and Benzo(a)Pyrene (Bap) Level in Se’i Processed from Cull Bali Cow Beef

  Gemini Ermiani Mercurina Malelak, Maria R. Deno Ratu, Gusti Ayu yudiwati Lestari, Imanuel Benu, I Gusti Ngurah Jelantik

  78-85

  2020-07-03