THE CHROME-TANNED GOAT LEATHER FOR HIGH QUALITY OF BATIK

по Pancapalaga, W., Bintoro, V. P., Pramono, Y. B., Triatmojo, S.
Опубликовано 2014

PHYSICAL CHARACTERISTICS OF CULLED MAGELANG DUCK MEAT AFFECTED BY AGING AND MARINATION IN GINGER EXTRACT

по Suryanti, U., Bintoro, V. P., Atmomarsono, U., Pramono, Y. B.
Опубликовано 2015

MICROBIOLOGICAL PROPERTIES OF BEEF IN VARIOUS MEAT SHOPS AT SEMARANG, INDONESIA

по Nurwantoro, N., Bintoro, V.P, Legowo, A.M, Purnomoadi, A.
Опубликовано 2012

COLOR, PIGMENT AND RESIDUAL NITRITE OF DENDENG SAPI NATURALLY CURED AT VARIOUS LEVEL OF CELERY LEAVES AND INCUBATION TEMPERATURES

по Saputro, E., Bintoro, V. P. Priyo, Pramono, Y. B. Budi
Опубликовано 2016

THE SOAKING EFFECT ON DIFFERENT HYDROCLORIDE ACID LEVEL AND SOAKING TIME ON PH, SWELLING PERCENTAGE AND COLLAGEN YIELD OF CHICKEN SHANK BONE

по Puspitasari, D.A.P, Bintoro, V.P, Setiani, B.E
Опубликовано 2013

MICROBIOLOGICAL AND PHYSICAL PROPERTIES OF BEEF MARINATED WITH GARLIC JUICE

по Nurwantoro, N., Bintoro, V.P, Legowo, A.M, Ambara, L.D, Prakoso, A., Mulyani, S., Purnomoadi, A.
Опубликовано 2011