| 1 | Effects of Decontamination Using Organic Acids on Total Microbial Number and Qualities of Poultry Carcasses | Unknown | 0 | 0 | ANIMAL PRODUCTION Vol 10, No 2 (2008): May | 2008 | 0 |
| 2 | Functional Characteristics of Spent Duck Meat for Use in Emulsion-Type Meat Products | Unknown | 0 | 0 | ANIMAL PRODUCTION Vol 12, No 1 (2010): January | 2010 | 0 |
| 3 | Isolation and Antimicrobial Activities of Lactic Acid Bacteria Originated From Indonesian Local Goatââ¬â¢s Colostrum | Sinta 2 | 2 | 2 | ANIMAL PRODUCTION Vol 20, No 3 (2018)173-181 | 2018 | 0 |
| 4 | Effect of Storage Conditions on The Characteristics and Composition of Fresh Goat Cheese Containing Probiotics | Sinta 2 | 1 | 3 | ANIMAL PRODUCTION Vol 21, No 1 (2019)56-63 | 2019 | 0 |
| 5 | Antimicrobial Activity of Goat Colostrum Against Bacterial Strains Causing Food Poisoning Diseases | Sinta 2 | 2 | 4 | ANIMAL PRODUCTION Vol 21, No 3 (2019)167-174 | 2019 | 0 |
| 6 | KUALITAS KIMIA, FISIK DAN SENSORI KEFIR SUSU KAMBING YANG DISIMPAN PADA SUHU DAN LAMA PENYIMPANAN BERBEDA | Unknown | 2 | 5 | Buletin Peternakan Vol 41, No 3 (2017): BULETIN PETERNAKAN VOL. 41 (3) AGUSTUS 2017298-306 | 2017 | 0 |
| 7 | Physical and Microstructural Characteristics of Kefir Made of Milk and Colostrum | Unknown | 2 | 3 | Buletin Peternakan Vol 44, No 1 (2020): BULETIN PETERNAKAN VOL. 44 (1) FEBRUARY 2020 | 2020 | 0 |
| 8 | CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF GOAT MILK KEFIR DURING STORAGE UNDER DIFFERENT TEMPERATURES | Unknown | 2 | 2 | Journal of the Indonesian Tropical Animal Agriculture Vol 40, No 3 (2015): September183-188 | 2015 | 0 |
| 9 | Texture, hedonic test and fatty acid profile of goat cheese with L plantarum TW14 and L. rhamnosus TW2 isolates stored at different temperature conditions | Sinta 1 | 3 | 6 | Journal of the Indonesian Tropical Animal Agriculture Vol 43, No 3 (2018): September230-237 | 2018 | 0 |
| 10 | Kualitas Karkas Domba Lokal yang Diberi Pakan Jerami Padi Fermentasi dengan Suplementasi Minyak Kedelai | Unknown | 2 | 3 | Jurnal Agripet Vol 10, No 2 (2010): Volume 10, No. 2, Oktober 201054-58 | 2010 | 0 |
| 11 | YIELD DAN KOMPOSISI KEJU LUNAK (SOFT CHEESE) DARI SUSU SAPI YANG DIBUAT DENGAN TEKNIK DIRECT ACIDIFICATION MENGGUNAKAN EKSTRAK BUAH LOKAL | Unknown | 3 | 6 | Jurnal Aplikasi Teknologi Pangan Vol 1, No 3 (2012): Agustus 2012 | 2012 | 0 |
| 12 | Modifikasi Sifat Fisik Yogurt Susu Kambing dengan Penambahan Microbial Transglutaminase dan Sumber Protein Eksternal | Sinta 2 | 2 | 4 | Jurnal Aplikasi Teknologi Pangan Vol 9, No 2 (2020): Mei 202077ââ¬â82 | 2020 | 0 |
| 13 | FORMULASI ROTI BEBAS GLUTEN BERBASIS TEPUNG SORGUM DENGAN PENAMBHAAN PATI GARUT DAN GUM ARAB | Sinta 2 | 4 | 4 | Jurnal Penelitian Pascapanen Pertanian Vol 16, No 2 (2019): Jurnal Penelitian Pascapanen Pertanian90-98 | 2019 | 0 |
| 14 | PENGARUH LAMA PERENDAMAN DAGING ITIK AFKIR PADA EKSTRAK KULIT BUAH CARICA (CARICA CANDAMARCENSIS) TERHADAP KEEMPUKAN DAN SUSUT MASAK DAGING | Sinta 4 | 2 | 3 | Jurnal Peternakan Nusantara Vol. 6 No. 1 (2020)15-20 | 2020 | 0 |