| |
| NO |
TAHUN |
JUDUL |
LINK |
| 1 |
2017 |
KADAR LAKTOSA DAN KUALITAS ORGANOLEPTIK SUSU KAMBING PASTEURISASI PADA PENYIMPANAN SUHU REFRIGERATOR |
http://fapet.ipb.ac.id/snip/pdf/proceeding_snip.pdf |
| 2 |
2015 |
PENGARUH LAMA SIMPAN PADA REFRIGERATOR TERHADAP KUALITAS SUSU KAMBING PASTEURISASI
|
https://www.researchgate.net/publication/323336224_PENGARUH_LAMA_SIMPAN_PADA_REFRIGERATOR_TERHADAP_KUALITAS_SUSU_KAMBING_PASTEURISASI |
| 3 |
2018 |
KADAR PROTEIN, KADAR LEMAK DAN SOLID NON FAT SUSU KAMBING PASTEURISASI PADA PENYIMPANAN REFRIGERATOR |
https://ejournal2.undip.ac.id/index.php/jatp/article/view/2162/1520 |
| 4 |
2019 |
IDENTIFIKASI TOTAL MIKROBA, CEMARAN ESCHERICHIA COLI DAN NILAI PH SUSU PASTEURISASI YANG BEREDAR DI KOTA MALANG |
https://jurnal.fp.unila.ac.id/index.php/JIPT/article/view/3139/2483 |
| 5 |
2018 |
TOTAL MIKROBA DAN UJI ALKOHOL SUSU KAMBING PASTEURISASI PADA PENYIMPANAN SUHU REFRIGERATOR |
http://semnas.fapet.ub.ac.id/wp-content/uploads/2019/12/Proceeding-2018_2.pdf |
| 6 |
2013 |
THE ACTIVATION METHOD OF LACTOPEROXIDASE SYSTEM TO INHIBIT MICROBIAL ACTIVITY IN FRESH MILK |
http://www.animalproduction.net/index.php/JAP/article/view/421 |
| 7 |
2013 |
OPTIMALISASI KATALISIS ION THIOSIANAT OLEH LAKTOPEROKSIDASE DALAM PRODUKSI HIPOTHIOSIANIT |
http://www.jatp.ift.or.id/index.php/jatp/article/view/148/119 |
| 8 |
2018 |
SUPERIORITY OF FILIAL RABBITS DERIVED FROM PUREBRED AND INDONESIAN LOCALBRED BASED ON PHENOTYPE AND GENOTYPE |
http://ijaeb.org/uploads2018/AEB_03_286.pdf |
| 9 |
2019 |
IN SILICO EXPLORATION THE PHENOLIC COMPOUND OF OLIVE LEAVES AS ACETYLCHOLINESTERASE ENZYME (ACHE) INHIBITOR FOR ALZHEIMER’S DISEASE THERAPY |
http://old.berkalahayati.org/files/journals/1/articles/1068/submission/1068-2632-1-SM.pdf |
| 10 |
2019 |
PENGARUH LAMA PENYIMPANAN DAGING SAPI PERAH AFKIR ASAL PASAR TRADISIONAL PADA SUHU REFRIGERATOR DENGAN BERBAGAI PENGEMAS TERHADAP NILAI PH DAN TOTAL BAKTERI |
http://riset.unisma.ac.id/index.php/REKAPET/article/view/2158/2045 |
| 11 |
2019 |
PENGARUH PERENDAMAN DALAM BERBAGAI KONSENTRASI EKSTRAK DAUN JAMBU BIJI DAN LAMA SIMPAN SUHU RUANG TERHADAP NILAI PH DAN JUMLAH MIKROBA DAGING ENTOK |
http://riset.unisma.ac.id/index.php/REKAPET/article/view/4554/4106 |
| 12 |
2019 |
PENGARUH PENAMBAHAN BERBAGAI LEVEL GULA TEBU DAN SARI APEL TERHADAP NILAI KEASAMAN DAN KEKENTALAN YOGHURT SUSU KAMBING |
http://riset.unisma.ac.id/index.php/REKAPET/article/view/4527/4078 |