Nurul Hidayah, author
Modifikasi produk emulsifier lesitin dari ekstrak kuning telur melalui reaksi hidrolisis enzimatik menggunakan enzim papain = Modification of egg yolk lecithin emulsifier product through enzymatic hydrolysis reaction using papain enzyme
Fakultas Teknik Universitas Indonesia, 2017
 UI - Skripsi (Membership)
Setiadi, author
The effect of papain enzyme dosage on the modification of egg-yolk lecithin emulsifier product through enzymatic hydrolysis reaction
Faculty of Engineering, Universitas Indonesia, 2018
 Artikel Jurnal
Tia Putri Pratiwi, author
Pengaruh kombinasi gliserol 6% dan kuning telur sebagai krioprotektan terhadap kualitas spermatozoa ikan kerapu kertang Epinephelus lanceolatus (Bloch, 1970) pascakriopreservasi = The effect of combination 6% glycerol and egg yolk as cryoprotectant of giant grouper Epinephelus lanceolatus (Bloch, 1970) spermatozoa quality post-cryopreservation.
Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Indonesia, 2019
 UI - Tesis (Membership)
Amalia Awanis, author
Pengaruh penggunaan kuning telur sebagai krioprotetan ekstraseluler alami terhadap folikel preantral ovarium tikus betina (rattus norvegicus l.) galur sprague-dawley pascavitrifikasi = The effect of egg yolk as natural extracellular cryoprotectant on ovarian pre-antral follicles of female sprague-dawley rats (rattus norvegicus l.) post-vitrification
Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Indonesia, 2019
 UI - Skripsi (Membership)
Nabilla Ghina Zavitri, author
Pengaruh pemberian berbagai konsentrasi kuning telur ayam kampung terhadap kualitas spermatozoa ikan koi (cyprinus carpio, linnaeus 1758) 48 jam pascakriopreservasi = Various effect of free range chicken egg yolk concentration to spermatozoa quality of koi fish (cyprinus carpio linnaeus 1758) 48 hours post cryopreservation
Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Indonesia, 2018
 UI - Skripsi (Membership)
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