OPTIMASI PROSES PEMASTAAN PASTA COKELAT MENGGUNAKAN PENGGILING DAGING by , NUR KHABIBA YULANDA, , Prof. Dr. Ir. E. Purnama Darmadji, M.Sc.

“…In this research the cocoa nibs are processed into chocolate bars using meat mincer. The goal is to determine the effect of treatment on the paste processing with a meat mincer to the particle size and characteristics of the chocolate bars as well assensory evaluation to get optimization paste process of chocolate bars. …”

METHOD FOR RELEASING OF LARVAE TOXOCARA CANIS FROM LIVER AND LUNG PARENCHYMA OF CARNIVORES by O. A. Panova, I. G. Glamazdin, S. K. Shibitov

“…Samples of liver and lung parenchyma of mass 50 g are being obtained and grinded in a meat mincer. Samples are being digested within 50 min under the temperature 41-42 оС by permanent stirring.  …”
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