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Vol 10, No 1 (2021) Nilai Organoleptik dan pH Telur Itik Asin dengan Penambahan Ekstrak Kulit Buah Naga Merah (Hylocereus polyrhizus) pada Level yang Berbeda Abstract
F Fitriani, Intan Dwi Novieta, I Irfan, Sity Nurbaya
 
Vol 6, No 2 (2017) KARAKTERISTIK IKAN TEMBANG (Sardinella gibbosa) SEBAGAI BAHAN BAKU PEMBUATAN PRODUK FERMENTASI CHAO Abstract
Agussalim M Agussalim M, Tien Kumalasari
 
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