Lihat Juga

• PENGARUH WAKTU FERMENTASI DAN PENAMBAHAN KULTUR STARTER BAKTERI ASAM LAKTAT Lactobacillus plantarum B1765 TERHADAP MUTU BEKASAM IKAN BANDENG (Chanos chanos) (THE EFFECT OF FERMENTATION TIME AND ADDITION STARTER CULTURES OF Lactobacillus plantarum B1765)
  oleh: Zummah, Atiqoh; Jurusan Kimia FMIPA Unesa, et al.
  Terbitan: (2013)
• PENGARUH JENIS BAKTERI SELULOTIK TERHADAP EFISIENSI SEL BAKAR MIKROBA (EFFECT OF THE SPESIES OF CELLULOTIC BACTERIA TO EFFICIENCY OF MICROBIAL FUEL CELL)
  oleh: Kurniawati, Laili; Department of Chemistry, Faculty of Mathematics and Natural sciences State University of Surabaya Jl. Ketintang Surabaya (60231), Telp. 031-8298761, et al.
  Terbitan: (2013)
• PENGARUH KONSENTRASI ONGGOK INDUSTRI TAPIOKA DAN UREA PADA PRODUKSI BIOHIDROGEN MELALUI FERMENTASI GELAP (INFLUENCE OF CONCENTRATION ONGGOK TAPIOCA INDUSTRY AND UREA IN BIOHYDROGEN PRODUCTION THROUGH DARK FERMENTATION)
  oleh: Maghfiroh, Lailatul; Department of Chemistry, Faculty of Mathematics and Natural Sciences State University of Surabaya Jl. Ketintang Surabaya (60231), Telp. 031-8298761, et al.
  Terbitan: (2013)
• UJI AKTIVITAS PEREDAMAN RADIKAL BEBAS OLEH NANOGOLD DENGAN BERBAGAI KONSENTRASI BENTONIT SEBAGAI MATERIAL ANTIAGING DALAM KOSMETIK (FREE RADICAL SCAVENGING ACTIVITY TEST of NANOGOLD WITH VARIOUS BENTONITE CONCENTRATIONS as ANTIAGING MATERIAL in COSMETICS)
  oleh: Indahwati, Marini; Department of Chemistry, Faculty of Mathematics and Natural sciences State University of Surabaya Jl. Ketintang Surabaya (60231), Telp. 031-8298761, et al.
  Terbitan: (2013)
• Isolation and Chracterization of Lactic Acid Bacteria from Bandeng (Chanos chanos) Bekasam
  oleh: Candra, Joddi Iryadi, et al.
  Terbitan: (2010)