Author Details

Abustam, E.

  • Vol 1, No 1 (2010) - Articles
    Physicochemical Characteristics of Egg White Flour Product of Fermentation of Saccharomyces cereviceae and Sucrose Addition
    Abstract  PDF
  • Vol 2, No 2 (2012) - Articles
    The Hedonic and Sensoric Quality of Prerigor and Postrigor Rabbit Meatballs With Addition of different levels of of Starch and Sago Flour Combination
    Abstract  PDF
  • Vol 3, No 1 (2013) - Articles
    Growth Ability of Lactobacillus plantarum Bacteria on the Chicken Egg White at Different Fermentation Time
    Abstract  PDF
  • Vol 3, No 2 (2014) - Articles
    The Rheology Quality of Rabbit Meatballs at Subtitutied starch with Sago Flour on Prerigor dan Postrigor Fase
    Abstract  PDF