Author:
Handayani B. R.,Werdiningsih W.,Rahayu T. I.,Fajri A. Z.
Reference23 articles.
1. Handayani B. R., Widyastuti S., Kertanegara, Hidayati A., Werdiningsih W., and Rahayu T. I., “The use of a very small business–scale oven to enhance quality of ‘ready–to–eat’ beef jerky,” in 3rd International Conference On Bioscience and Biotechnology, IOP Conference Series: Earth and Environmental Science 712, (IOP Publishing, 2021), pp. 1–6.
2. Purnomo H. 1996 Dasar–dasar Pengolahan dan Pengawetan Daging. PT Gasindo. Jakarta.
3. Kartini 2009 Pembuatan Dendeng Sapi. Penerbit Sinar Baru. Bandung.
4. Nursiam 2010 Pembuatan Dendeng Giling. http://intannursiam.wordpress.com
5. Widati, Sawitri dan Thohari 1997 Pembuatan Dendeng Giling. http://intannursiam.wordpress.com
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献