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Vol 2, No 2 (2001): Volume 2, No. 2, Oktober 2001 Analisis Sifat Fisik dan Kimia Yogurt Yang Menggunakan Starter Lactobacillus bulgaricus Dengan Persentase Yang Berbeda Abstract
Yusdar Zakaria
 
Vol 10, No 1 (2010): Volume 10, No. 1, April 2010 Keamanan Susu Fermentasi Yang Beredar Di Banda Aceh Berdasarkan Nilai Gizi dan Jumlah Bakteri Pathogen Abstract  PDF
Yusdar Zakaria, Cut Intan Novita, Mira Delima
 
Vol 16, No 1 (2016): Volume 16, N0. 1, April 2016 Performa Ayam Broiler yang Mengkonsumsi Kulit Nanas yang Difermentasi dengan Yogurt dalam Ransum Mengandung Gulma Obat Abstract  PDF
Nurhayati Nurhayati, Berliana Berliana, Nelwida Nelwida
 
Vol 13, No 2 (2013): Volume 13, No. 2, Oktober 2013 Analisa Keasaman dan Total Bakteri Asam Laktat Yogurt Akibat Bahan Baku dan Persentase Lactobacillus casei yang Berbeda Abstract  PDF
Yusdar Zakaria, Yurliasni Yurliasni, Mira Delima, Ely Diana
 
Vol 8, No 1 (2008): Volume 8, No. 1, April 2008 Sifat Kimia, Mikrobiologi dan Organoleptik Yogurt yang Menggunakan Persentase Lactobacillus casei dan Kadar Gula yang Berbeda Abstract  PDF
Yusdar Zakaria
 
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