Review: Goat and Sheep Meat Production in Indonesia von Sujarwanta, Rio Olympias, Afidah, Ulil, Suryanto, Edi, Rusman, Triyannanto, Endy, Hoffman, Louwrens Christiaan

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Native vs broiler meat after gamma irradiation treatment: Color and surface image study von Hariyadi, Sugeng, Wahyono, Teguh, Firmansyah, Angga Maulana, Febrisiantosa, Andi, Triyannanto, Endy, Yusmaman, Waringin Margi, Rosyidah, Aisyatur

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Quality of pork after electron-beam irradiation: A meta-analysis study von Wahyono, Teguh, Ujilestari, Tri, Sholikin, Mohammad Miftakhus, Muhlisin, Muhlisin, Cahyadi, Muhammad, Volkandari, Slamet Diah, Triyannanto, Endy

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Meta-analysis of the effects of gamma irradiation on chicken meat and meat product quality von Asmarani, Raissha Rizqi, Ujilestari, Tri, Sholikin, Muhammad Miftakhus, Wulandari, Wulandari, Damayanti, Ema, Anwar, Muslih, Aditya, Siska, Karimy, Mohammad Faiz, Wahono, Satriyo Krido, Triyannanto, Endy, Adli, Danung Nur, Sujarwanta, Rio Olympias, Wahyono, Teguh

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Evaluation of Honey and Rice Syrup as Replacements for Sorbitol in the Production of Restructured Duck Jerky von Triyannanto, Endy, Lee, Keun Taik

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The Quality Characteristics of Ready-to-Eat Empal Gentong Affected by Meat Pre-Cooking von Triyannanto, Endy, Febrisiantosa, Andi, Kusumaningrum, Annisa, Amri, Aldicky Faizal, Fauziah, Safna, Sulistyono, Eki Prilla, Dewandaru, Bayu Murti, Nurhikmat, Asep, Susanto, Agus

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The Quality Characteristics of Ready-to-Eat Empal Gentong Affected by Meat Pre-Cooking von Triyannanto, Endy, Febrisiantosa, Andi, Kusumaningrum, Annisa, Amri, Aldicky Faizal, Fauziah, Safna, Sulistyono, Eki Prilla, Dewandaru, Bayu Murti, Nurhikmat, Asep, Susanto, Agus

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Effect of Packaging Type on the Physical and Sensorial Qualities Beef Fried Meatballs during Storage at Ambient Temperature von Rahmania, Khofifah Dwi, Suryanto, Edi, Triyannanto, Endy, Sujarwanta, Rio Olympias

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Effects of Emulsifiers, Precooking and Washing Treatments on the Quality of Retorted Ginseng Chicken Soup: Emulsifier, Precooking, Washing of Samgyetang von Triyannanto, Endy, Lee, Keun T.

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Effect of Thermal Shock on Physicochemical, Microbiological, and Sensory Quality of Ready-to-Eat Ambal Satay at 25°C Storage von Triyannanto, Endy, Suryanto, Edi, Jamhari, Rusman, Setiyono, Sujarwanta, Rio Olympias, Widyastuti, Isnatun, Arizona, Alya Swari, Agustinah, Titin

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Effects of Emulsifiers, Precooking and Washing Treatments on the Quality of Retorted Ginseng Chicken Soup von Triyannanto, Endy, Lee, Keun T

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Increased Inhibition of Angiotensin Converting Enzyme (ACE) Obtained from Indonesian Buffalo Meat Protein Using SEP-PAK Plus C18 von Olympias S, Rio, ., Jamhari, Suryanto, Edi, ., Rusman, ., Setiyono, Triyannant, Endy, Erwanto, Yuny, Yuliatmo, Ragil

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Effect of Sucrose Stearate on the Sensory-Related Quality of the Broth and Porridge of Ready-To-Eat Ginseng Chicken Soup Samgyetang von Triyannanto, Endy, Lee, Keun Taik

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Effect of Pre-cooking Conditions on the Quality Characteristics of Ready-To-Eat Samgyetang von Triyannanto, Endy, Lee, Keun Taik

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Evaluation of Honey and Rice Syrup as Replacements for Sorbitol in the Production of Restructured Duck Jerky von Triyannanto, Endy, Lee, Keun Taik

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Effect of Sucrose Stearate on the Sensory-Related Quality of the Broth and Porridge of Ready-To-Eat Ginseng Chicken Soup Samgyetang von Triyannanto, Endy, Lee, Keun Taik

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Effects of Sucrose Stearate Addition on the Quality Improvement of Ready-To-Eat Samgyetang During Storage at 25 von Triyannanto, Endy, Lee, Jin Ho, Lee, Keun Taik

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Effect of Pre-cooking Conditions on the Quality Characteristics of Ready-To-Eat Samgyetang von Triyannanto, Endy, Lee, Keun Taik

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Effects of Sucrose Stearate Addition on the Quality Improvement of Ready-To-Eat Samgyetang During Storage at 25 von Triyannanto, Endy, Lee, Jin Ho, Lee, Keun Taik

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METHOD FOR IMPROVING COOKING QUALITY AND STORAGE STABILITY OF READY-TO-EAT SAMGYETANG von LEE, JIN HO, LEE, KEUN TAIK, ENDY TRIYANNANTO

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