COLOR, PIGMENT AND RESIDUAL NITRITE OF DENDENG SAPI NATURALLY CURED AT VARIOUS LEVEL OF CELERY LEAVES AND INCUBATION TEMPERATURES

by E. Saputro, V. P. Bintoro, Y. B. Pramono
Published 2016-06-01

THE CHROME-TANNED GOAT LEATHER FOR HIGH QUALITY OF BATIK

by W. Pancapalaga, V. P. Bintoro, Y. B. Pramono, S. Triatmojo
Published 2015-09-01

Processing of Meat With Marination System for Increasing Food Safety and Added Value

by Nurwantoro, V P Bintoro, A M Legowo, Agung Purnomoadi
Published 2012-06-01

MICROBIOLOGICAL PROPERTIES OF BEEF IN VARIOUS MEAT SHOPS AT SEMARANG, INDONESIA

by A. M. Legowo, A. Purnomoadi, Nurwantoro, V. P. Bintoro
Published 2012-06-01

MICROBIOLOGICAL PROPERTIES OF BEEF IN VARIOUS MEAT SHOPS AT SEMARANG, INDONESIA

by N. Nurwantoro, V.P. Bintoro, A.M. Legowo, A. Purnomoadi
Published 2014-10-01

THE SOAKING EFFECT ON DIFFERENT HYDROCLORIDE ACID LEVEL AND SOAKING TIME ON PH, SWELLING PERCENTAGE AND COLLAGEN YIELD OF CHICKEN SHANK BONE

by D.A.P. Puspitasari, V.P. Bintoro, B.E. Setiani
Published 2014-10-01

PHYSICAL CHARACTERISTICS OF CULLED MAGELANG DUCK MEAT AFFECTED BY AGING AND MARINATION IN GINGER EXTRACT

by U. Suryanti, V. P. Bintoro, U. Atmomarsono, Y. B. Pramono
Published 2015-09-01

Daya Ikat Air, Tingkat Kekenyalan dan Kadar Protein pada Bakso Kombinasi Daging Sapi dan Daging Kelinci

by D. C. Kusnadi, V. P. Bintoro, A. N. Al-Baarri
Published 2012-05-01

MICROBIOLOGICAL AND PHYSICAL PROPERTIES OF BEEF MARINATED WITH GARLIC JUICE

by Nurwantoro, V. P. Bintoro, A. M. Legowo, L. D. Ambara, A. Prakoso, S. Mulyani, A. Purnomoadi
Published 2011-09-01

MICROBIOLOGICAL AND PHYSICAL PROPERTIES OF BEEF MARINATED WITH GARLIC JUICE

by N. Nurwantoro, V.P. Bintoro, A.M. Legowo, L.D. Ambara, A. Prakoso, S. Mulyani, A. Purnomoadi
Published 2014-10-01