Treffer 1 - 4 von 4 für Suche 'Suryaningrum, T.D.', Suchdauer: 0,31s Treffer weiter einschränken
  1. 1
    The Effect of Blanching Toward Chemical Properties and Sensory Quality of Brown Seaweed Sargassum Sp. Tea

    The Effect of Blanching Toward Chemical Properties and Sensory Quality of Brown Seaweed Sargassum Sp. Tea von Sinurat, E, Basmal, J, Suryaningrum, T D


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  2. 2
    Effect of cooking process on the characteristics of pindang loin produced from mackerel tuna fish (Euthynnus affinis)

    Effect of cooking process on the characteristics of pindang loin produced from mackerel tuna fish (Euthynnus affinis) von Suryanti, Suryaningrum, T D, Ikasari, D, Hastarini, E, Ayudiarti, D L, Sari, R N


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  3. 3
    Characteristics of product complementary feeding with fortified fish protein hydrolysate (FPH)

    Characteristics of product complementary feeding with fortified fish protein hydrolysate (FPH) von Nuryanto, Chasanah, E., Afifah, D.N., Fawzya, Y.N., Suryaningrum, T.D., Martosuyono, P., Putri, Y.I., Rossalia, A., Asmak, N., Ihsani, K.

    Veröffentlicht in Food Research (Online)

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  4. 4
    Anaesthetization of lobster by a direct cooling technique for live transport in a dry pack system

    Anaesthetization of lobster by a direct cooling technique for live transport in a dry pack system von Suryaningrum, T.D, Suparno, Wibowo, S, Erlina, M.D


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