Lihat Juga

• EVALUATION OF NUTRITION AND GLYCEMIC INDEX OF SWEET POTATOES AND ITS APPROPRIATE PROCESSING TO HYPOGLYCEMIC FOODS
  oleh: Astawana, Made; Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, et al.
  Terbitan: (2011)
• Optimum Fermentation Process for Red Macroalgae Gelidium latifolium and Gracillaria verrucosa
  oleh: Kawaroe, Mujizat; Department of Marine Science and Technology, Faculty of Fisheries and Marine Science, Bogor Agricultural University, Darmaga Campus, Bogor 16680,, et al.
  Terbitan: (2016)
• Effectiveness of Decision Making Implementation in New Food Product Development Process
  oleh: Anika Sari, Ul ana; 1. Magister Program of Food Technology, School of Graduate Program, Bogor Agricultural University, et al.
  Terbitan: (2018)
• Yeast Isolation for Bioethanol Production
  oleh: RURIANI, EKA; Department of Agroindustrial Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, et al.
  Terbitan: (2012)
• QUANTIFICATION OF Salmonella Typhimurium REDUCTION DURING COLD STORAGE OF RAW SHRIMPS IN THE PRESENCE OF SODIUM METABISULFITE [Kuantifikasi Reduksi Salmonella Typhimurium pada Udang Segar selama Penyimpanan Dingin dengan Penambahan Natrium Metabisulfit]
  oleh: Kusumaningrum, Harsi Dewantari; Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor dan Southeast Asian Food Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural University, Bogor., et al.
  Terbitan: (2012)