Evi Liviawaty
3 artykuły w 1 czasopismach
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Study of Freshness of Mackerel («Rastrelliger Kanagurta» (Cuvier, 1816)) at Rancaekek Market, Resik Market, and Tanjungsari Market Opublikowano w: World Scientific News 2018 / Tom 114 / s. 1 - 142018CZYSTY TEKST
Ghifar Hakim, Zahidah Hasan, Evi Liviawaty, Junianto, Study of Freshness of Mackerel («Rastrelliger Kanagurta» (Cuvier, 1816)) at Rancaekek Market, Resik Market, and Tanjungsari Market, World Scientific News, 2018 / Tom 114, s. 1 - 14
BIBTEX@Article{ authors = " Ghifar Hakim, Zahidah Hasan, Evi Liviawaty, Junianto", title = "Study of Freshness of Mackerel («Rastrelliger Kanagurta» (Cuvier, 1816)) at Rancaekek Market, Resik Market, and Tanjungsari Market", journal = "World Scientific News", issue = "2018 / Tom 114", pages = "1 - 14" }
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The Effect of Addition Mocaf Flour to the Preference Level of Gray Eel Catfish Sausage Opublikowano w: World Scientific News 2018 / Tom 112 / s. 24 - 542018CZYSTY TEKST
Mochamad Elang, Evi Liviawaty, Emma Rochima, Junianto, The Effect of Addition Mocaf Flour to the Preference Level of Gray Eel Catfish Sausage , World Scientific News, 2018 / Tom 112, s. 24 - 54
BIBTEX@Article{ authors = " Mochamad Elang, Evi Liviawaty, Emma Rochima, Junianto", title = "The Effect of Addition Mocaf Flour to the Preference Level of Gray Eel Catfish Sausage ", journal = "World Scientific News", issue = "2018 / Tom 112", pages = "24 - 54" }
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The Ratio of Tuna White Meat Surimi and Red Meat Surimi in the Making of Fish Burger Based on the Preference Level Opublikowano w: World Scientific News 2018 / Tom 114 / s. 68 - 832018CZYSTY TEKST
Evi Liviawaty, Yeni Mulyani, Rahmi Rahmawati, Iis Rostini, The Ratio of Tuna White Meat Surimi and Red Meat Surimi in the Making of Fish Burger Based on the Preference Level , World Scientific News, 2018 / Tom 114, s. 68 - 83
BIBTEX@Article{ authors = " Evi Liviawaty, Yeni Mulyani, Rahmi Rahmawati, Iis Rostini", title = "The Ratio of Tuna White Meat Surimi and Red Meat Surimi in the Making of Fish Burger Based on the Preference Level ", journal = "World Scientific News", issue = "2018 / Tom 114", pages = "68 - 83" }
