PENGARUH LAMA PEMBAKARAN DAN JENIS BAHAN BAKAR TERHADAP KUALITAS SENSORIS DAN KADAR BENZO(A)PIREN SATE DAGING KAMBING

by Bayu Etti Tri Adiyastiti, Edi Suryanto, Rusman (Rusman)
Published 2014-10-01

Potential Microbial Contamination on Kebab Meat in the Area of University of Muhammadiyah Malang

by Bayu Etti Tri Adiyastiti, Rio Lingga, Syaiful Arifin, Listiari Hendraningsih
Published 2019-10-01