Food Science and Technology: Recent submissions
Now showing items 261-280 of 391
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Sosis
(2010) -
Sosis Tempe
(2010) -
Saus atau Sambal Cabe
(2010) -
Sari Buah
(2010) -
Produksi Pigmen Angkak
(2010) -
Pikel Mentimun/Terong
(2010) -
Pengawetan Buah Segar
(2010) -
Pembuatan Tepung Bawang
(2010) -
Pekatan Protein Kedelai
(2010) -
Nasi cepat masak (nasi instan)
(2010) -
Minuman Sari Lidah Buaya
(2010) -
Menu Sehat Bagi Manula
(2010) -
Kerupuk Uli
(2010) -
Kerupuk Udang
(2010) -
Ikan Asap
(2010) -
Kajian Pengaruh Pemanasan terhadap Aktivitas Antimikroba Bumbu Gulai
(2000)The effect of heatiTl/l on Gulai BeCJ8oniTl/l on its antimicrobial activity in food system, was evaluated against Staphylococcus aureus and Bacillus cereus. Food system used CJ8growth medium was meat extract and coconut ... -
Aspek Pembuatan dan Pemeliharaan Kultur Starter Pikel Jahe
(2010)Processing and maintenance of culture of Lactobacillus brevis and Lactobacillus plantarum were studied in this study. The initial study indicated that after incubation for 8 hour at 37°C both L. brevis and L. plantarum ... -
Pengaruh Kadar Air dan Lama Penyimpanan Laru Campuran Rhizopus oligosporus dengan Klebsiella pneumoniae terhadap Kadar Vitamin B-12 Tempe
(1994)Different moisture and storage time treatment of mb%d inoculum Rhizopus oligosporus and klebsiella pneumoniae were used in tempeh production.