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The Effect of Red Tilapia Bone Gelatin Powder Addition on Preference Level of Panna Cotta
Ardiansyah, Junianto, Nia Kurniawati, Emma Rochima
World Scientific News 115 (2019) s. 68-90 -
The Effect of Addition Mocaf Flour to the Preference Level of Gray Eel Catfish Sausage
Mochamad Elang, Evi Liviawaty, Junianto, Emma Rochima
World Scientific News 112 (2018) s. 24-54 -
Aluminum and its Alloys in the Very High Cycle Fatigue Regime
Okechukwu P. Nwachukwu, Alexander V. Gridasov, Kristina Y. Talskikh, Anton V. Grishin, Pavel A. Nikiforov, Aleksey E. Sukhorada
World Scientific News , 81 /2 (2017) s. 121-131