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Sensory And Nutritive Qualities Of Pork Strips Prepared By Three Household Cooking Techniques
(IPB (Bogor Agricultural University), 1994)
The sensory and nutritive qualities of pork strips cooked by household broiling, microwaving, and stir-frying methods were determined. Fresh pork hams from two sources were cut into 0.5 × 2.5 × 4 cm strips having no separable ...
Vitamin B-6 Inadequacy Is Prevalent in Rural and Urban Indonesian Children
(IPB (Bogor Agricultural University), 2010)
The vitamin B-6 status of Indonesian children was evaluated by determining their dietary vitamin B-6 intakes, erythrocyte alanine aminotransferase activity coefficients and plasma pyridoxal phosphate (PLP) concentrations. ...
Plasma homocysteine concentrations of Indonesian children with inadequate and adequate vitamin B-6 status
(IPB (Bogor Agricultural University), 2000)
The objective of the study was to determine the usefulness of utilizing plasma homocysteine concentrations as an indicator of vitamin B-6 status in subjects with inadequate and adequate status as demonstrated by currently ...
Sensory Evaluation Of Broiled And Grilled Bison Patties By Trained Panelists
(IPB (Bogor Agricultural University), 2000)
Sensory characteristics of broiled and grilled patties from grain-fed bison were evaluated by a 13-member trained sensory panel. Ground patties (approximately 113 g, 12.2 cm diameter, 0.9 cm thick) from 6 grinding dates ...