Iis Rostini
2 artykuły w 1 czasopismach
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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" }
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The Effect of Glycerol Concentration as a Plasticizer on Edible Films Made from Alginate towards Its Physical Characteristics Opublikowano w: World Scientific News 2018 / Tom 112 / s. 130 - 1412018CZYSTY TEKST
Salma Khairunnisa, Iis Rostini, Junianto, Zahidah, The Effect of Glycerol Concentration as a Plasticizer on Edible Films Made from Alginate towards Its Physical Characteristics , World Scientific News, 2018 / Tom 112, s. 130 - 141
BIBTEX@Article{ authors = " Salma Khairunnisa, Iis Rostini, Junianto, Zahidah", title = "The Effect of Glycerol Concentration as a Plasticizer on Edible Films Made from Alginate towards Its Physical Characteristics ", journal = "World Scientific News", issue = "2018 / Tom 112", pages = "130 - 141" }
