Improving The Quality of Smoked Shark Meat With Ozone Water Technique von Suryaningsih, W, Supriyono, Hariono, B, Kurnianto, MF

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Pulsed electric field application on pasteurization of orange milk from low grade orange: study on nutritional, physical, chemical properties, and total microorganism von Hariono, B, Brilliantina, A, Sari, E K N, Kurnianto, MF, Erawantini, F, Supriyono, Kautsar, S

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The Analysis of Consumer Perception on Quality of Soybean Milk Used Importance Performance Analysis Method von Kurnianto, MF, Wibowo, M J, Hariono, B, Wijaya, R, Brilliantina, A

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Improvement of Sensory and Chemistry Quality of Fried Edamame by Freezing von Hariono, B, Kurnianto, MF, Bakri, A, Ardiansyah, M, Wijaya, R

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Quality of Goat's Milk Exposed Ultraviolet and High Pulsed Electric Field von Hariono, B, Wijaya, R, Kurnianto, MF, Sutrisno, Seminar, KB, Brilliantina, A

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