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12376 Rita Marsuci Harmain KARAKTERISTIK ORGANOLEPTIK DAN KIMIA ILABULO IKAN PATIN FORTIFIKAN pdf 870
12377 Rita Marsuci Harmain Originality Report ORGANOLEPTIC HEDONIC QUALITY AND CHEMICAL ANALYSIS ON STICKS SEAWEED Kappaphycus Alvarezii WITH FORTIFICATION FLOUR REBON SHRIMP (Mysis sp.) pdf 202
12378 Rita Marsuci Harmain The Sensory Hedonic Quality and Physical Characteristics Effect of Kappahycus Alvarezii Seaweed and Catfish Bone on Traditional Food Ilabulo Catfish (Pangasius sp.) pdf 1029
12379 Rita Marsuci Harmain Physical analyze and hedonic quality of ilabulo crackers skipjack (Katsuwonus pelamis) fortified nano calcium bone pdf 190
12380 Rita Marsuci Harmain Chemical Content Changes of Dried Stingray (Dasyatis sp.) by Immersion of Cucumber Tree Fruit (Averrhoa blimbi L) Extract pdf 290
12381 Rita Marsuci Harmain THE SENSORY HEDONIC QUALITY AND PHYSICAL CHARACTERISTICS EFFECTKappahycus alvarezii SEAWEED AND CATFISH BONE ON TRADITIONAL FOOD ILABULO CATFISH (Pangasius sp.) pdf 215
12382 Rita Marsuci Harmain Physical analysis and hedonic quality of ilabulo crackers skipjack (Katsuwonus pelamis) fortified nanocalsium bone pdf 212
12383 Rita Marsuci Harmain KARAKTERISTIK KIMIA KERUPUK UBI JALAR (Ipomea batatas) FORTIFIKASI RUMPUT LAUT (Kappaphycus alvarezii) pdf 1276
12384 Rita Marsuci Harmain FORMULASI DAN ANALISIS ORGANOLEPTIK MAKANAN TRADISIONAL ILABULO IKAN PATIN (Pangasius sp.) FORTIFIKASI RUMPUT LAUT Kappaphycus alvarezii DAN TEPUNG TULANG IKAN PATIN pdf 329
12385 Rita Marsuci Harmain PROFIL KAPANG KHAMIR DAN BAKTERI PATOGEN ILABULO IKAN PATIN (Pangasius sp.) FORTIFIKAN DENGAN PENAMBAHAN BAKTERI ASAM LAKTAT Lactobacillus plantarum 1A5 SELAMA MASA SIMPAN pdf 317
12386 Rita Marsuci Harmain ANALYSIS PHYSIC AND CHEMICAL TRADITIONAL FOOD ILABULO CATFISH (Pangasius sp.) FORTIFICATION SEAWEED Kappaphycus alvarezii AND BONE MEAL CATFISH pdf 316
12387 Rita Marsuci Harmain CHANGES OF AMINO ACID CONTENT IN MANGGABAI FISH OF FERMENTATION RESULTS pdf 195
12388 Rita Marsuci Harmain PENGEMBANGAN PENYEDAP RASA UMAMI DAN PROBIOTIK POTENSIAL HASIL FERMENTASI IKAN LOKAL (Tahun Ke-1 dari rencana 2 tahun) pdf 2242
12389 Rita Marsuci Harmain Masa Simpan Stik Rumput Laut Fortifikasi Tepung Udang Rebon dalam Kemasan Polipropilen pdf 1193
12390 Rita Marsuci Harmain Organoleptic Hedonic Quality and Chemical Analysis on Stick Seaweed Kappaphycus Alvarezii with Fortification Flour Rebon Shrimps (Mysis Sp.) pdf 297
12391 Rita Marsuci Harmain Karakteristik Mutu Ikan Deho (Euthynnus Affinis) yang Diasapi Menggunakan Tongkol Jagung (Zea Mays) pada Lama Pengasapan Berbeda pdf 461
12392 Rita Marsuci Harmain The Physics and Chemical Characteristics of Sausage Catfish Subtitution By Algae (Kappaphycus Alvarezi) pdf 264
12393 Rita Marsuci Harmain Turnitin Analysis Of Supply And Acceptance Of Demersal Fish Raw Materials At 99 Sea Tinakin Companies Banggai Sea, Central Sulawesi Province pdf 161
12394 Rita Marsuci Harmain Turnitin Nanocalsium Characterization of Cakalang Fish Bone Flour (Katsuwonus Pelamis L) pdf 171
12395 Rita Marsuci Harmain Turnitin Chemical Quality of Dried Stingray (Dasyatis Sp.) Marinated with Belimbing Wuluh (Averrhoa Blimbi L.) pdf 970
12396 Rita Marsuci Harmain Turnitin Physical analyze and hedonic quality of ilabulo crackers skipjack (Katsuwonus pelamis) fortified nano calcium bone pdf 147
12397 Rita Marsuci Harmain Turnitin The Sensory Hedonic Quality and Physical Characteristics Effect of Kappahycus Alvarezii Seaweed and Catfish Bone on Traditional Food Ilabulo Catfish (Pangasius sp.) pdf 474
12398 Rita Marsuci Harmain Turnitin Changes Of Amino Acid Content In Manggabai Fish Of Fermentation pdf 149
12399 Rita Marsuci Harmain Turnitin Chitinase activity potential and identification of chitinolytic bacteria isolated of swimmer crab’s cell pdf 164
12400 Rita Marsuci Harmain Turnitin Evaluating the protein and fat content of skipjack (Katsuwonus pelamis) in the smoking process of arabushi pdf 186