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Showing 27,781-27,800 of 36,582 items.
| Title | Nama | # |
|---|---|---|
| Duck production for food security | Ir JUNI SUMARMONO, S.Pt, Master of Science, | Detil |
| Nutritional Manipulations and Its Effects on Yield and Quality of Beef | Ir JUNI SUMARMONO, S.Pt, Master of Science, | Detil |
| The effect of packaging type and storage temperature on the characteristics of cheese spread analogues from corn extract. IOP Conference Series: Earth and Environmental Science … | Ir JUNI SUMARMONO, S.Pt, Master of Science, | Detil |
| The effect of packaging type and storage temperature on the characteristics of cheese spread analogues from corn extract. IOP Conference Series: Earth and Environmental Science … | Ir JUNI SUMARMONO, S.Pt, Master of Science, | Detil |
| Evaluasi Kadar Asam Lemak Bebas Dan Sifat Organoleptik Pada Telur Asin Asap Dengan Lama Pengasapan Yang Berbeda (Evaluation Of Free Fatty Acid And Organoleptic Characteristics … | Ir JUNI SUMARMONO, S.Pt, Master of Science, | Detil |
| Prosiding Seminar Nasional | Ir JUNI SUMARMONO, S.Pt, Master of Science, | Detil |
| PROSIDING SEMINAR NASIONAL TEKNOLOGI DAN AGRIBISNIS PETERNAKAN SERI V | Ir JUNI SUMARMONO, S.Pt, Master of Science, | Detil |
| INDEKS PENULIS | Ir JUNI SUMARMONO, S.Pt, Master of Science, | Detil |
| INDEKS SUBYEK | Ir JUNI SUMARMONO, S.Pt, Master of Science, | Detil |
| Blood Biochemical Profile, Growth Performance, Carcass Characteristics and Meat Quality of Mallard and Muscovy Ducks Fed Diet Supplemented with Bay Leaves (Syzygium polyanthum) | Ir JUNI SUMARMONO, S.Pt, Master of Science, | Detil |
| Blood Biochemical Profile, Growth Performance, Carcass Characteristics and Meat Quality of Mallard and Muscovy Ducks Fed Diet Supplemented with Bay Leaves (... | Ir JUNI SUMARMONO, S.Pt, Master of Science, | Detil |
| YOGURT & CONCENTRATED YOGURT: Makanan Fungsional Dari Susu | Ir JUNI SUMARMONO, S.Pt, Master of Science, | Detil |
| Yogurt dan Concentrated Yogurt: Makanan Fungsional dari Susu | Ir JUNI SUMARMONO, S.Pt, Master of Science, | Detil |
| PENGARUH LAMA PEMUTARAN MENGGUNAKAN METODE SENTRIFUGASI TERHADAP YIELD, KADAR AIR DAN TOTAL SOLID CONCENTRATED YOGHURT | Ir JUNI SUMARMONO, S.Pt, Master of Science, | Detil |
| FREE FATTY ACID DAN KADAR LEMAK CONCENTRATED YOGHURT YANG DIBUAT DENGAN METODE SENTRIFUGASI DENGAN LAMA PEMUTARAN YANG BERBEDA (FREE FATTY ACID AND FAT CONTENT OF CONCENTRATED YOGHURT MADE WITH CENTRIFUGAL SEPARATOR WITH DIFFERENT CENTRIFUGATION TIME | Ir JUNI SUMARMONO, S.Pt, Master of Science, | Detil |
| FREE FATTY ACID DAN KADAR LEMAK CONCENTRATED YOGHURT YANG DIBUAT DENGAN METODE SENTRIFUGASI DENGAN LAMA PEMUTARAN YANG... | Ir JUNI SUMARMONO, S.Pt, Master of Science, | Detil |
| Overrun, waktu leleh dan kesukaan es krim yogurt susu sapi dengan persentase gula yang berbeda | Ir JUNI SUMARMONO, S.Pt, Master of Science, | Detil |
| FREE FATTY ACID DAN KADAR LEMAK CONCENTRATED YOGHURT YANG DIBUAT DENGAN METODE SENTRIFUGASI DENGAN LAMA PEMUTARAN YANG BERBEDA (FREE FATTY ACID AND FAT CONTENT OF CONCENTRATEDÂ … | Ir JUNI SUMARMONO, S.Pt, Master of Science, | Detil |
| Overrun, Waktu Leleh dan Kesukaan Es Krim Yoghurt Susu Sapi dengan Persentase Gula yang Berbeda | Ir JUNI SUMARMONO, S.Pt, Master of Science, | Detil |
| Kalsium pada proses pembuatan keju. E-paper. Fakultas Peternakan Universitas Jenderal Soedirman, Purwokerto | Ir JUNI SUMARMONO, S.Pt, Master of Science, | Detil |