Kadir, S.

• 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