THE CHROME-TANNED GOAT LEATHER FOR HIGH QUALITY OF BATIK

за авторством Pancapalaga, W., Bintoro, V. P., Pramono, Y. B., Triatmojo, S.
Опубліковано 2014

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

за авторством Suryanti, U., Bintoro, V. P., Atmomarsono, U., Pramono, Y. B.
Опубліковано 2015

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

за авторством Nurwantoro, N., Bintoro, V.P, Legowo, A.M, Purnomoadi, A.
Опубліковано 2012

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

за авторством Saputro, E., Bintoro, V. P. Priyo, Pramono, Y. B. Budi
Опубліковано 2016

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

за авторством Puspitasari, D.A.P, Bintoro, V.P, Setiani, B.E
Опубліковано 2013

MICROBIOLOGICAL AND PHYSICAL PROPERTIES OF BEEF MARINATED WITH GARLIC JUICE

за авторством Nurwantoro, N., Bintoro, V.P, Legowo, A.M, Ambara, L.D, Prakoso, A., Mulyani, S., Purnomoadi, A.
Опубліковано 2011