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Vol. 11 No. 1 (2010)
Vol. 11 No. 1 (2010)
Published:
2012-01-25
Articles
Low Temperature Crystallization for Vitamin E Concentrate Preparation from Palm Fatty Acid Distillate: Study on Solvent Type
Kgs. Ahmadi
PDF
Study on Antioxidant Activity of Fermented Rice Bran and Skim Milk by Probiotic Lactic Acid Bacteria (Lactobacillus plantarum J2 and Lactobacillus casei)
Elok Zubaidah, Nawa Aldina, Nawa Aldina, Nawa Aldina, Fithri Choirun Nisa, Fithri Choirun Nisa, Fithri Choirun Nisa
PDF
The Extraction of Natural Liquid Red Colorant Containing Antioxidant from Rosella (Hibiscus sabdarrifa L) Calyx and Its Aplication in Food Products
Lailatul Isnaini
PDF
Study of Un-slaughtered Chicken Carcass: Organoleptic Changes and Bacterial Growth Pattern
Ratna Yulistiani
PDF
Urea Crystallization Optimization of Oil from Lemuru (Sardinella longiceps) Meal Processing by Product for Concentrate ω-3 Fatty Acids Preparation
Teti Estiasih
PDF
The Application of Fuzzy Logic for Quality Assessment of Fresh Milk
Imam Santoso, Susinggih Wijana, Widya Hari Pratiwi
PDF
Red Snapper Fish Supplier Analysis Based on Vendor Perfomance Indicator with Analytical Hierarchi Process
Siti Asmaul Mustaniroh, Sri Maryani Santoso, Etyka Dwi Oktora
PDF
Cane-Scale Queuing System Modelling at PG Pandjie Situbondo
Isti Purwaningsih, Usman Effendi, Muhammad Rizqi
PDF
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