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Found 80 from your keywords: Subject : "FERMENTASI"
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Produksi Selulase Kapang Vt11 Pada Limbah Kulit Lunak Buah Kopi Metode Fermentasi Padat

Produksi Selulase Kapang Vt11 Pada Limbah Kulit Lunak Buah Kopi Metode Fermentasi Padat

Call Number : S 663.9 SUN p
Availability : 1 copies available for loan
Produksi Selulase Dari Aspergillus Sp. Vtm1 Melalui Fermentasi Padat Menggunakan Limbah Kulit Lunak Buah Kopi

Produksi Selulase Dari Aspergillus Sp. Vtm1 Melalui Fermentasi Padat Menggunakan Limbah Kulit Lunak Buah Kopi

Call Number : S 663 RUS p
Availability : 1 copies available for loan
Produksi Pektinase Apergillus Sp. Vtm5 Dengan Metode Fermentasi Padat Limbah Kulit Lunak Buah Kopi

Produksi Pektinase Apergillus Sp. Vtm5 Dengan Metode Fermentasi Padat Limbah Kulit Lunak Buah Kopi

Call Number : S 663.6284 HID p
Availability : 1 copies available for loan
Penetapan Kadar Formalin pada Tahu dengan Metode Spektroskopi NIR (Near Infrared) dan Kemometrik

Penetapan Kadar Formalin pada Tahu dengan Metode Spektroskopi NIR (Near Infrared) dan Kemometrik

Call Number : S 664 APR p c.1
Availability : 1 copies available for loan
Identifikasi asam lemak tak jenuh ganda hasil fermentasi minyak kedelai menggunakan jamur lipolitik asal tempe

Identifikasi asam lemak tak jenuh ganda hasil fermentasi minyak kedelai menggunakan jamur lipolitik asal tempe

Call Number : S 574.19 TRI i
Availability : 1 copies available for loan
Determination of Agliconic Isoflavone in Non Fermented Edamame and Aspergillus oryzae and Rhizopus oligosporus Fermented Edamame from Jember

Determination of Agliconic Isoflavone in Non Fermented Edamame and Aspergillus oryzae and Rhizopus oligosporus Fermented Edamame from Jember

Call Number : KD 665.15 DET d
Availability : 2 copies available for loan
Sifat-Sifat Fisikokimia Pati Ubi Kayu Terfermentasi Khamir Indigenus Tapai (Physicochemical Properties of Cassava Starch Fermented by Indigenous-Tapai Yeasts)

Sifat-Sifat Fisikokimia Pati Ubi Kayu Terfermentasi Khamir Indigenus Tapai (Physicochemical Properties of Cassava Starch Fermented by Indigenous-Tapai Yeasts)

Call Number : KD 665.15 WID s
Availability : 2 copies available for loan
Physico-chemical and Functional Characteristics of Fermented Cassava Flour by Lactobacillus casei using Submerged and Solid-State Fermentation

Physico-chemical and Functional Characteristics of Fermented Cassava Flour by Lactobacillus casei using Submerged and Solid-State Fermentation

Call Number : KD 665.15 NUR p
Availability : 1 copies available for loan
Sifat Fisik Dan Kimia Tepung Tempe Koro Pedang (Canavalia ensiformis L.) Hasil Variasi Lama Fermentasi

Sifat Fisik Dan Kimia Tepung Tempe Koro Pedang (Canavalia ensiformis L.) Hasil Variasi Lama Fermentasi

Call Number : S 664.024 BAH s
Availability : 1 copies available for loan
Fermentasi Keju

Fermentasi Keju

Call Number : OR 637.3 DAU f
Availability : 3 copies available for loan