Vol. 14 No. 1 (2013)

Articles

• The Effect Of Antioxidants Addition On The Characteristics Of Palm Oil Base Food Grade Grease

  Tri Yanto, Rifda Naufalin, Erminawati erminawati

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• The Utilization of Tuna (Yellowfin tuna), Sweet Potato (Ipomoea batatas) and Sago (Metroxylon sago sp) in making of Kamaboko

  M. Suryono, Harijono harijono, Yunianta yunianta

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• Kinetics Model of Tomato Quality Changes During Storage

  Rudiati Evi Masithoh, Budi Rahardjo, Lilik Sutiarso, Agus Harjoko

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• Degradation of the oxirane ring of epoxidized oleic acid in a liquid catalyzed reaction system

  Tri Yogo Wibowo, Bayu Rusmandana, Astuti astuti

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• The Green Betel Leaves for Inhibiting Fat Oxidation of Smoked Seasoned Catfish Fillets

  Dwi Retno Wulandari, Nurfitri Ekantari, Amir Husni

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• Purification of Phage Cocktail and its Inhibition Spectrum to Foodborne Disease Bacteria

  Lia Oriana Nindita, Agustin Krisna Wardani

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• The Evaluation of Occupational Safety and Health Based on Employee Behavior Aspect in Production Process at Pabrik Gondorukem and Terpentin Rejowinangun – Trenggalek

  Musthofa Lutfi, Wahyunanto Agung Nugroho, Ary Drajad Prasetyo

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• Utilization of Nypa (Nypa fruticans) Bark for Making Biocharcoal Briquette as Alternative of Energy Sources

  Arie Febrianto Mulyadi, Ika Atsari Dewi, Panji Deoranto

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