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Now showing items 31-40 of 73
Pengawetan Telur Segar
(IPB (Bogor Agricultural University), 2010)
Pembuatan Tepung Bawang
(IPB (Bogor Agricultural University), 2010)
Soy Sauce and Its Umami Taste : A Link from the Past to Current Situation
(Journal of Food Science Institute of Food Technologist (IFT) The Society for Food Science & Technology, 2010-04)
Perubahan Struktur Pati Garut (Maranta arundinaceae) Sebagai Akibat Modifikasi Hidrolisis Asam, Pemotongan Titik Percabangan dan Siklus Pemanasan-Pendinginan
(Jurnal Teknologi & Industri Pangan. PATPI berkerjasama dengan Dept. Ilmu dan Teknologi Pangan Fateta-IPB, 2010-12)
Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia
(Food Additives & Contaminants Part A. Taylor & Francis Group, 2010-08)
Role of Carboxypeptidases to the Free Amino Acid Composition, Methylpyrazine Formation and Sensory Characteristic of Underfermented Cocoa Beans
(International Food Research Journal Faculty of Food Science and Technology Universiti Putra Malaysia, 2010)
Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia
(Food Additives & Contaminants : Part A. Taylor & Francis Group., 2010-08)
The intake of heterocyclic amines is influenced by the amount and type of meat and fish inges ted, frequency of consumption, cooking methods, cooking temperature, and duration of cooking. In this study, the dietary intake ...
Pengawetan Buah Segar
(IPB (Bogor Agricultural University), 2010)
Cookies (Kue Kering)
(IPB (Bogor Agricultural University), 2010)
Sari Buah
(IPB (Bogor Agricultural University), 2010)