| 41 | Duck production for food security | IOP Conf Ser Earth Environ Sci 372 (012070), 1755-1315, 2019 | Authors: I Ismoyowati, J Sumarmono | 2019 | 12 |
| 42 | Chemical Composition and Organoleptic Properties of Emulsion-Type Lamb Meat Sausage with Different Fat Levels | Animal Production 24 (2), 114-119, 2022 | Authors: I Iswoyo, J Sumarmono, T Setyawardani, A Sampurno, CH Wibowo | 2022 | 0 |
| 43 | Blood Biochemical Profile, Growth Performance, Carcass Characteristics and Meat Quality of Mallard and Muscovy Ducks Fed Diet Supplemented with Bay Leaves (... | International Journal of Poultry Science 15 (1), 21-26 | Authors: Ismoyowati, D Indrasanti, J Sumarmono | 2016 | 3 |
| 44 | Blood Biochemical Profile, Growth Performance, Carcass Characteristics and Meat Quality of Mallard and Muscovy Ducks Fed Diet Supplemented with Bay Leaves (Syzygium polyanthum) | International Journal of Poultry Science 15 (1), 21-26, 2016 | Authors: Ismoyowati, D Indrasanti, J Sumarmono | 2016 | 8 |
| 45 | Preview of Estrogen, Progesterone and an Electrolite Plasma and the Act of Kidney on Sodium, Kalium, and Chorin of Bligon Goat’s Estrous Cycle | Animal Production 15 (3), 2013 | Authors: I Widiyono, PP Putro, S Sarmin, P Astuti, CM Airin | 2013 | 2 |
| 46 | S. Wasito. 2012. Composition and Processability of PE goat milN | Jurnal Pascapanen PeternaNan 1 (1), 2012 | Authors: JM Sumarmono, KW Sulistyowati | 2012 | 2 |
| 47 | PENGARUH PENAMBAHAN PEKTIN TERHADAP pH, TOTAL ASAM TERTITRASI DAN SINERESIS YOGHURT SUSU SAPI LOW FAT | PROSIDING SEMINAR NASIONAL TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) 9, 585-591, 2022 | Authors: JN Aini, J Sumarmono, AHD Rahardjo | 2022 | 0 |
| 48 | INDEKS SUBYEK | PROSIDING SEMINAR NASIONAL TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) 5, xxiv-xxvi, 2017 | Authors: J Sumarmono | 2017 | 1 |
| 49 | KALSIUM PADA PROSES PEMBUATAN KEJU | | Authors: J Sumarmono | 0000 | 0 |
| 50 | Pengukuran keempukan daging dengan penetrometer | Laboratorium Teknologi Hasil Ternak. UNSOED Purwokerto, 2012 | Authors: J Sumarmono | 2012 | 14 |
| 51 | Fat and cholesterol contents of local duck (Anas platyrhynchos platyrhynchos) meat fed mash, paste and crumble feeds. | Asian Journal of Poultry Science 5 (4), 150-154, 2011 | Authors: J Sumarmono | 2011 | 8 |
| 52 | KOMPOSISI DAN PROCESSABILITY SUSU KAMBING PERANAKAN ETAWAH | JURNAL PASCAPANEN PETERNAKAN 1 (1) | Authors: J Sumarmono | 2012 | 0 |
| 53 | Growth and carcass composition of male goats | | Authors: J Sumarmono | 2004 | 1 |
| 54 | Preparation of Surimi-like products from broiler and culled egg-type ducks'(Anas platyrhychos Linn.) meat. | | Authors: J Sumarmono | 0000 | 0 |
| 55 | Changes in Physico-Chemical and Sensory Characteristics of Concentrated Yogurt Made from Goat Milk during Storage | International Seminar on Tropical Animal Production (ISTAP), 744-748 | Authors: J Sumarmono | 0000 | 0 |
| 56 | PROSIDING SEMINAR NASIONAL TEKNOLOGI DAN AGRIBISNIS PETERNAKAN SERI V | PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN …, 2017 | Authors: J Sumarmono | 2017 | 1 |
| 57 | Kalsium pada proses pembuatan keju. E-paper. Fakultas Peternakan Universitas Jenderal Soedirman, Purwokerto | | Authors: J Sumarmono | 2012 | 0 |
| 58 | Kalsium pada proses pembuatan keju. E-paper Fakultas Peternakan Universitas Jenderal Soedirman, Purwokerto | | Authors: J Sumarmono | 2012 | 4 |
| 59 | YOGURT & CONCENTRATED YOGURT: Makanan Fungsional Dari Susu | | Authors: J Sumarmono | 2016 | 0 |
| 60 | Current goat milk production, characteristics, and utilization in Indonesia | IOP Conference Series: Earth and Environmental Science 1041 (1), 012082, 2022 | Authors: J Sumarmono | 2022 | 0 |