Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Inderawati Inderawati"'
Autor:
Harapin Hafid, Nuraini Nuraini, Dian Agustina, Fitrianingsih Fitrianingsih, Inderawati Inderawati
Publikováno v:
Animal Production: Indonesian Journal of Animal Production, Vol 19, Iss 3, Pp 207-213 (2017)
This research was aimed to study the chemical quality of the chicken nuggets substituted chicken intestine. The treatment was substitution of chicken meat with chicken intestine consisting of five levels was A0 (0% chicken intestine + 100% chicken me
Externí odkaz:
https://doaj.org/article/f0424c781b5543b39f4f2c66faa636d0
Publikováno v:
Journal of Saintech Transfer. 3:33-42
Community service activities in the form of training in the application of appropriate technology for shredded production aimed at providing entrepreneurial skills and motivation. In this activity, technical guidance is carried out to increase knowle
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::baab154188d58916eac59bf3fc2f2b86
https://doi.org/10.32734/jst.v3i1.4206
https://doi.org/10.32734/jst.v3i1.4206
Autor:
Dian Agustina, Fitrianingsih Fitrianingsih, Harapin Hafid, Nuraini Nuraini, Inderawati Inderawati
Publikováno v:
Animal Production, Vol 19, Iss 3, Pp 207-213 (2017)
This research was aimed to study the chemical quality of the chicken nuggets substituted chicken intestine. The treatment was substitution of chicken meat with chicken intestine consisting of five levels was A0 (0% chicken intestine + 100% chicken me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47c91d7ab388b80da6589113652273c5
http://animalproduction.net/index.php/JAP/article/view/615
http://animalproduction.net/index.php/JAP/article/view/615
Autor:
Harapin Hafid, Dian Agustina, S H Ananda, Fitrianingsih Fitrianingsih, Inderawati Inderawati, Nuraini Nuraini, F Nurhidayati
Publikováno v:
Journal of Physics: Conference Series. 1360:012020
This study was designed for to produce cheaper chicken nugget with high quality. Also it arranged base on randomized complete with 9 treatments, there are P1 as control 100% tapioca flour, P2 substituted 15% breadfruit flour and 85% tapioca flour, P3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ba0b45d827b561f86e9518ae303573c
https://doi.org/10.1088/1742-6596/1360/1/012020
https://doi.org/10.1088/1742-6596/1360/1/012020