Abustam, E.

• Jurnal Ilmu dan Teknologi Peternakan Vol. 1 No. 1 (2010) - Articles
  Physicochemical Characteristics of Egg White Flour Product of Fermentation of Saccharomyces cereviceae and Sucrose Addition
  Abstract  PDF
• Jurnal Ilmu dan Teknologi Peternakan 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
• Jurnal Ilmu dan Teknologi Peternakan 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
• Jurnal Ilmu dan Teknologi Peternakan Vol. 3 No. 1 (2013) - Articles
  Growth Ability of Lactobacillus plantarum Bacteria on the Chicken Egg White at Different Fermentation Time
  Abstract  PDF
• Jurnal Ilmu dan Teknologi Peternakan Vol. 4 No. 1 (2015) - Articles
  Antioxidant and Antihypertensive Activity Egg White Powder Produced by Pan Drying at Different Temperature and Drying Time
  Abstract  PDF