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Vol. 14 No. 1 (2013)
Vol. 14 No. 1 (2013)
Published:
2013-05-07
Articles
The Effect Of Antioxidants Addition On The Characteristics Of Palm Oil Base Food Grade Grease
Tri Yanto, Rifda Naufalin, Erminawati erminawati
PDF
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
PDF
Kinetics Model of Tomato Quality Changes During Storage
Rudiati Evi Masithoh, Budi Rahardjo, Lilik Sutiarso, Agus Harjoko
PDF
Degradation of the oxirane ring of epoxidized oleic acid in a liquid catalyzed reaction system
Tri Yogo Wibowo, Bayu Rusmandana, Astuti astuti
PDF
The Green Betel Leaves for Inhibiting Fat Oxidation of Smoked Seasoned Catfish Fillets
Dwi Retno Wulandari, Nurfitri Ekantari, Amir Husni
PDF
Purification of Phage Cocktail and its Inhibition Spectrum to Foodborne Disease Bacteria
Lia Oriana Nindita, Agustin Krisna Wardani
PDF
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
PDF
Utilization of Nypa (Nypa fruticans) Bark for Making Biocharcoal Briquette as Alternative of Energy Sources
Arie Febrianto Mulyadi, Ika Atsari Dewi, Panji Deoranto
PDF
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