COLOR, PIGMENT AND RESIDUAL NITRITE OF DENDENG SAPI NATURALLY CURED AT VARIOUS LEVEL OF CELERY LEAVES AND INCUBATION TEMPERATURES by E. Saputro, V. P. Bintoro, Y. B. Pramono

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THE CHROME-TANNED GOAT LEATHER FOR HIGH QUALITY OF BATIK by W. Pancapalaga, V. P. Bintoro, Y. B. Pramono, S. Triatmojo

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THE SOAKING EFFECT ON DIFFERENT HYDROCLORIDE ACID LEVEL AND SOAKING TIME ON PH, SWELLING PERCENTAGE AND COLLAGEN YIELD OF CHICKEN SHANK BONE by D.A.P. Puspitasari, V.P. Bintoro, B.E. Setiani

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PHYSICAL CHARACTERISTICS OF CULLED MAGELANG DUCK MEAT AFFECTED BY AGING AND MARINATION IN GINGER EXTRACT by U. Suryanti, V. P. Bintoro, U. Atmomarsono, Y. B. Pramono

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MICROBIOLOGICAL AND PHYSICAL PROPERTIES OF BEEF MARINATED WITH GARLIC JUICE by N. Nurwantoro, V.P. Bintoro, A.M. Legowo, L.D. Ambara, A. Prakoso, S. Mulyani, A. Purnomoadi

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