Emma Rochima
2 artykuły w 1 czasopismach
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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 Effect of Red Tilapia Bone Gelatin Powder Addition on Preference Level of Panna Cotta Opublikowano w: World Scientific News 2019 / Tom 115 / s. 68 - 902019CZYSTY TEKST
Nia Kurniawati, Emma Rochima, Ardiansyah, Junianto, The Effect of Red Tilapia Bone Gelatin Powder Addition on Preference Level of Panna Cotta , World Scientific News, 2019 / Tom 115, s. 68 - 90
BIBTEX@Article{ authors = " Nia Kurniawati, Emma Rochima, Ardiansyah, Junianto", title = "The Effect of Red Tilapia Bone Gelatin Powder Addition on Preference Level of Panna Cotta ", journal = "World Scientific News", issue = "2019 / Tom 115", pages = "68 - 90" }
