Role of lactobacillus helveticus on flavor formation cheese : amino acid metabolism
 Artikel Jurnal
Reiza Sartika Putri, author
Pengujian kemampuan rhizopus delemar UICC 27, 67, dan 121 memfermentasi campuran lumpur dan bungkil sawit = fermentation of slurry and palm kernel cake mixtures by rhizopus delemar UICC 27, 67,and 121
Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Indonesia, 2017
 UI - Skripsi (Membership)
Stefyana Hernawati, author
Optimasi sumber nitrogen kompleks, pH, dan kadar air awal medium untuk produksi asam kojat oleh aspergillus oryzae menggunakan fermentasi substrat padat = Optimization of complex nitrogen source, pH, and moisture content of medium for kojic acid production by aspergillus oryzae under solid-state fermentation
Fakultas Farmasi Universitas Indonesia, 2019
 UI - Skripsi (Membership)
Rhizopus Oryzae as a processing Starter in Fermentation of Unripened Cheese
 Artikel Jurnal
Fenty Prameswari, author
Pengujian kemampuan rhizopus microsporus UICC 500, 531, dan 539 memfermentasi campuran lumpur dan bungkil sawit = Fermentation of slurry and palm kernel cake mixtures by rhizopus microsporus UICC 500, 531, and 539
2017
 UI - Skripsi (Membership)
<<   2 3 4   >>