TELUR OMEGA-3: PROSES PEMBUATAN, PENGAMATAN KUALITAS, FOODBORNE DISEASE DAN MANFAAT BAGI KESEHATAN.
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- Jurnal Ilmiah Pangan Halal, 2021, v. 3, n. 2, p. 26, doi. 10.30997/jiph.v3i2.9707
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- Article
Works matching IS 27154874 AND DT 2021 AND VI 3 AND IP 2
Results: 6
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2
PANGAN HALAL DAN PERILAKU HIGIENIS DALAM KULINER: PENDEKATAN FILOSOFIS.
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- Jurnal Ilmiah Pangan Halal, 2021, v. 3, n. 2, p. 22
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- Article
3
TREND KONSUMSI PRODUK HALAL PADA GENERASI Z DI ERA REVOLUSI INDUSTRI 4.0.
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- Jurnal Ilmiah Pangan Halal, 2021, v. 3, n. 2, p. 16, doi. 10.30997/jiph.v3i2.9705
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- Article
4
PENGARUH PERBEDAAN WAKTU DAN SUHU PENGERINGAN TERHADAP AKTIVITAS ANTIOKSIDAN TEH HERBAL DAUN KELAPA SAWIT DENGAN METODE OVEN-DRIED.
- Published in:
- Jurnal Ilmiah Pangan Halal, 2021, v. 3, n. 2, p. 13, doi. 10.30997/jiph.v3i2.9702
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- Publication type:
- Article
5
FILOSOFI ILMU PENGETAHUAN DILIHAT DARI PRESPEKTIF PROFESIONALISME DALAM DUNIA KERJA.
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- Jurnal Ilmiah Pangan Halal, 2021, v. 3, n. 2, p. 8, doi. 10.30997/jiph.v3i2.9694
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- Article
6
SERTIFIKASI HALAL PRODUK OLAHAN PANGAN.
- Published in:
- Jurnal Ilmiah Pangan Halal, 2021, v. 3, n. 2, p. 1, doi. 10.30997/jiph.v3i2.9676
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- Publication type:
- Article