Physicochemical properties of steak made of post laying hen breast meat thawed using various methods by Setiani, B E, Dwiloka, B, Pramono, Y B, Arroyan, T N, Mardhika, H, Puspitoasih, A D

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Stability of Antibacterial Agent Hypoiodous Acid Against Time and Temperature of Storage by Al-Baarri, A N, Legowo, A M, Auliana, E, Puspitoasih, A D, Wratsongko, A C D, Izzati, L, Michael, Hadipernata, M, Broto, W

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Effect of Hypoiodous Acid (HIO) Treatment on Color and pH Changes in Snake Fruit (Salacca edulis Reinw.) during Room Temperature Storage by Al-Baarri, A N, Legowo, A M, Wratsongko, A C D, Puspitoasih, A D, Izzati, L, Auliana, E, Michael, Pangestika, W, Hadipernata, M, Broto, W

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Inhibitory Action of Hypoiodous Acid (HIO) against Browning on Apple through the Analysis of Lightness Appearance by Al-Baarri, A N, Legowo, A M, Hadipernata, M, Broto, W, Auliyana, E, Puspitoasih, A D, Wratsongko, A C D, Izzati, L, Michael, Handoko, Y D P, Yusuf, M, Wahda, H M, Pangestika, W

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Stability Analysis of Ginger (Zingiber officinale) Emulsion Affected by Iota Carrageenan by Al-Baarri, A N, Legowo, A M, Pramono, Y B, Rizqiati, H, Pratama, Y, Masykuri, Abduh, S B M, Nurwantoro, Septyaningrum, A, Saraswati, R O, Puspitoasih, A D, Lestari, F P, Widayat

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