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Vol. 21 No. 2 (2011)
Vol. 21 No. 2 (2011)
Published:
2011-08-01
Articles
Sifat Fisiko-Kimia Mayonnaise dengan Berbagai Tingkat Konsentrasi Minyak Nabati dan Kuning Telur Ayam Buras
Dedes Amertaningtyas, Firman Jaya
1-6
PDF
Kualitas dendeng sapi giling pada penambahan gula yang berbeda
Herly Evanuarini, Huda Huda
7-10
PDF
Pengaruh penambahan tepung tapioka terhadap kualitas keripik bakso daging ayam dengan metode penggorengan vakum
Aris Sri Widati, Eny Sri Widyastuti, Rulita Rulita, Muhammad Sholehul Zenny
11-27
PDF
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