Texture Profile and Color Determination on Local and Imported Meat Available in Semarang City, Indonesia

INTERNATIONAL RUMINANT SEMINAR: ECO-FRIENDLY LIVESTOCK PRODUCTION FOR SUSTAINABLE AGRICULTURE

Authors: Arifin, M; Al-Baarri, AN; Setiani, BE; Siregar, RF;

Inhibitory Activity of Cashew Apple (Anacardium Occidentale) Extract Marinade on the Meat Total Bacterias

CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE

Authors: Susanti, S; Setiani, BE; Rizqiati, H; Febriandi, DR; Bintoro, VP;

Chemical structure, comparison antioxidant capacity and separation antioxidant of hen, duck and quail egg white protein hydrolysate

INTERNATIONAL SYMPOSIUM ON FOOD AND AGRO-BIODIVERSITY (ISFA) 2017

Authors: Fatah, A; Meihu, M; Ning, Q; Setiani, BE; Bintoro, VP;

Garlic Antioxidant (Allium sativum L.) to Prevent Meat Rancidity

FIRST INTERNATIONAL SYMPOSIUM ON FOOD AND AGRO-BIODIVERSITY CONDUCTED BY INDONESIAN FOOD TECHNOLOGISTS COMMUNITY

Authors: Nurwantoro; Bintoro, VP; Legowo, AM; Purnomoadi, A; Setiani, BE;

The Reduction of Aerobic Bacterial Counts of Bovine Milk as Influenced By Heat-Treatments at Pasteurisation Temperatures

FIRST INTERNATIONAL SYMPOSIUM ON FOOD AND AGRO-BIODIVERSITY CONDUCTED BY INDONESIAN FOOD TECHNOLOGISTS COMMUNITY

Authors: Abduh, SBM; Setiani, BE;

API Listeria Rapid kit for Confirmatory Fenotypic Conventional Biochemical Test of the Prevalence Listeria monocytogenes in selected meat and meat products

FIRST INTERNATIONAL SYMPOSIUM ON FOOD AND AGRO-BIODIVERSITY CONDUCTED BY INDONESIAN FOOD TECHNOLOGISTS COMMUNITY

Authors: Setiani, BE; Elegado, FB; Perez, MTM; Mabesa, RC; Dizon, EI; Sevilla, CC;

THE SOAKING EFFECT ON DIFFERENT HYDROCLORIDE ACID LEVEL AND SOAKING TIME ON PH, SWELLING PERCENTAGE AND COLLAGEN YIELD OF CHICKEN SHANK BONE

JOURNAL OF THE INDONESIAN TROPICAL ANIMAL AGRICULTURE

Authors: Puspitasari, DAP; Bintoro, VP; Setiani, BE;