SCALE-UP STUDIES ON IMMOBILIZATION OF LACTOPEROXIDASE USING MILK WHEY FOR PRODUCING ANTIMICROBIAL AGENT

by A.N. Al-Baarri, M. Agawa, S. Hayakawa
Published 2014-10-01

Kadar Serat Kasar, Daya Ikat Air, dan Rendemen Bakso Ayam dengan Penambahan Karaginan

by A. B. Kurniawan, A. N. Al-Baarri, Kusrahayu
Published 2012-05-01

Business strategy of salted egg agro-industry to achieve sustainable competitive advantage

by W. Sumekar, A. N. Al-Baarri, A. Setiadi
Published 2021-09-01

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

Effect of dietary supplementation of formic acid, butyric acid or their combination on carcass and meat characteristics of broiler chickens

by S. Sugiharto, T. Yudiarti, I. Isroli, E. Widiastuti, H. I. Wahyuni, T. A. Sartono, N. Nurwantoro, A. N. Al-Baarri
Published 2019-09-01