Search Results - "Nurkhoeriyati, T" :: K.UTB vyhledávací portál | TBU Library Retrieval Portal

Non-Destructive In-Process Quality Evaluation Of Plant-Sourced Food During Drying

Non-Destructive In-Process Quality Evaluation Of Plant-Sourced Food During Drying

by Nurkhoeriyati, T, Sturm, B, Hensel, O
Published in IOP conference series. Earth and environmental science (01.04.2022)

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Journal Article

Gelation Properties of Spent Duck Meat Surimi-Like Material Produced Using Acid-Alkaline Solubilization Methods

Gelation Properties of Spent Duck Meat Surimi-Like Material Produced Using Acid-Alkaline Solubilization Methods

by Nurkhoeriyati, T., Huda, N., Ahmad, R.
Published in Journal of food science (01.01.2011)

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Journal Article

Physicochemical Properties and Sensory Analysis of Duck Meatballs Containing Duck Meat Surimi-Like Material during Frozen Storage

Physicochemical Properties and Sensory Analysis of Duck Meatballs Containing Duck Meat Surimi-Like Material during Frozen Storage

by Nurkhoeriyati, T., Huda, N., Ahmad, R.
Published in Journal of food science (01.01.2012)

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Journal Article