| 1 | Chemical Characteristics of Goat Cheese with Different Percentages of Mixed Indigenous Probiotic Culture during Ripening | Unknown | 2 | 3 | Media Peternakan Vol. 40 No. 1 (2017): Media Peternakan55-62 | 2017 | 0 |
| 2 | EFEKTIVITAS JERUK NIPIS DALAM MENURUNKAN BAKTERI SALMONELLA DAN ESCHERICHIA COLI PADA DADA KARKAS AYAM BROILER | Unknown | 1 | 1 | Indonesian Journal of Applied Sciences Vol 2, No 3 (2012) | 2012 | 0 |
| 3 | KUALITAS KIMIA, FISIK DAN SENSORI KEFIR SUSU KAMBING YANG DISIMPAN PADA SUHU DAN LAMA PENYIMPANAN BERBEDA | Unknown | 3 | 5 | Buletin Peternakan Vol 41, No 3 (2017): BULETIN PETERNAKAN VOL. 41 (3) AGUSTUS 2017298-306 | 2017 | 0 |
| 4 | Modifikasi Sifat Fisik Yogurt Susu Kambing dengan Penambahan Microbial Transglutaminase dan Sumber Protein Eksternal | Sinta 2 | 0 | 0 | Jurnal Aplikasi Teknologi Pangan Vol 9, No 2 (2020): Mei 202077ââ¬â82 | 2020 | 0 |
| 5 | PENGARUH LAMA PERENDAMAN DAGING ITIK AFKIR PADA EKSTRAK KULIT BUAH CARICA (CARICA CANDAMARCENSIS) TERHADAP KEEMPUKAN DAN SUSUT MASAK DAGING | Sinta 4 | 0 | 0 | Jurnal Peternakan Nusantara Vol. 6 No. 1 (2020)15-20 | 2020 | 0 |
| 6 | PENGARUH PEMBERIAN CAMPURAN PROBIOTIK DAN HERBAL TERHADAP PENAMPILAN, KARKAS, DAN KUALITAS FISIK AYAM BROILER (The effect of probiotic and herbs mix to performance, carcass, and physical quality of broilers) | Unknown | 3 | 5 | JURNAL NUKLEUS PETERNAKAN Vol 6 No 2 (2019): Desember88-95 | 2019 | 0 |
| 7 | The Physicochemical and Sensory Qualities of Goat Cheese with Indigenous Probiotic Starter at Different Temperatures and Storage Durations | Sinta 2 | 3 | 5 | ANIMAL PRODUCTION Vol 19, No 3 (2017)197-205 | 2017 | 0 |