Ina Rohi AnnythaAnnytha DethaMirnawati SudarwantoMasyarakat Veteriner
& Endang, S. (2011) Penurunan kebutuhan oksigen kimiawi limbah jumputan menggunakan lumut hati, Jurnal Penelitian Sains, 14(1), 1410729 -1410732.Yuliasari, N., Miksusanti, M. & Setiyowati, E. (2011). Penurunan Kebutuhan Oksigen Kimiawi Limbah Jumputan Menggunakan Lumut Hati. Jurnal ...
The invention also concerns a composition useful as a working solution in said process.NYSTROM MATSTHOR HANSJARNVIK CHRISTINASAARI SEPPO
The taurine content of Pholas dactylus meat (0.085%) was higher than the Babylonia spirata and Meretrix meretrix (0.067 and 0.062%, respectively).doi:10.6066/jtip.2017.28.1.78Asadatun AbdullahNurjanahTaufik Hidayatdan Rizky ChairunisahJurnal Teknologi dan Industri Pangan...
Karakteristik kimiawi air danau kawah Gunung Api Kelud, Jawa Timur pasca letusan tahun 1990http://dx.doi.org/10.17014/ijog.vol1no4.20062Kelud is a strato type volcano characterized by phreatomagmatic and magmatic eruptions. Since last eruption in 1990, the volcano has showed no-more signifi ...
Anoto said its interest in Indonesian-based Tjiwi Kimia was caused by Tjiwi Kimia's global network and markets. Tjiwi Kimia is a large manufacturer of notepads. It exports to 50 countries and is represented in 20 countries--including China, where the company has manufacturing units, and Japan....
Pengaruh Larutan Asam Alami terhadap Mutu Kimiawi Tepung Ikan Manggabai | The effect of immersion of natural acidic solution on the chemical quality characteristics of manggabai fish flourdoi:10.37905/.V4I3.5061Ramdan M PomantoFaiza A Dali
Sifat kimia dan nilai biologi konsentrat protein bungkil inti sawit hasil ekstraksi kombinasi fisik-kimiawi. J. Media Peternakan. 33:178-185Yatno, N. Ramli, P. Harjosworo, A. Setiyono, & T. Purwadaria. 2008. Sifat kimia dan nilai biologis konsentrat protein bungkil inti sawit hasil ...
Dadih susu sapi hasil fermentasi berbagai starter bakteri probiotik yang disimpan pada suhu rendah: karakteristik kimiawi. Media Peternakan 27(3): 88 - 100.Taufik, E. 2004. Dadih susu sapi hasil fermentasi berbagai starter bakteri probiotik yang disimpan pada suhu rendah: Karakteristik ...
Feather meal was processed using 4 levels of HCl concentration (i.e. 0%; 6%; 12% and 24%), and 3 durations of hydrolysis (i.e. 2, 4 and 6 days). Feather meal was mixed with HCl with ratio 2:1 (w/v), then kept in a closed container for hydrolysis. In vitro evaluation was ...