Hasil Pencarian - Dicky Tri Utama

  • Menampilkan 1 - 18 hasil dari 18
Perbaiki Hasil
  1. 1
    Texture, Color, Vitamin C and Reducing Sugar Content of Milk Toffee Added with Dracaena angustifolia Leaves Aqueous Extract as Natural Colorant

    Texture, Color, Vitamin C and Reducing Sugar Content of Milk Toffee Added with Dracaena angustifolia Leaves Aqueous Extract as Natural Colorant oleh Herly Evanuarini, Dicky Tri Utama, Firman Jaya

    Diterbitkan 2020-03-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  2. 2
    The Use of Watermelon Rind Flour as Stabilizer for Reduced Fat Mayonnaise

    The Use of Watermelon Rind Flour as Stabilizer for Reduced Fat Mayonnaise oleh Herly Evanuarini, Dedes Amertaningtyas, Dicky Tri Utama, Alief Rahmania Safitri

    Diterbitkan 2020-11-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  3. 3
    Fatty acid profiles and flavour-related compounds of retorted Korean ginseng chicken soup (Samgyetang) affected by pre-treated black garlic extract

    Fatty acid profiles and flavour-related compounds of retorted Korean ginseng chicken soup (Samgyetang) affected by pre-treated black garlic extract oleh Farouq Heidar Barido, Dicky Tri Utama, Yeong Jong Kim, Sung Ki Lee

    Diterbitkan 2022-07-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  4. 4
    Antioxidant Enzyme Activity, Iron Content and Lipid Oxidation of Raw and Cooked Meat of Korean Native Chickens and Other Poultry

    Antioxidant Enzyme Activity, Iron Content and Lipid Oxidation of Raw and Cooked Meat of Korean Native Chickens and Other Poultry oleh Muhlisin, Dicky Tri Utama, Jae Ho Lee, Ji Hye Choi, Sung Ki Lee

    Diterbitkan 2016-05-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  5. 5
    Quality comparison of retorted Samgyetang made from white semi-broilers, commercial broilers, Korean native chickens, and old laying hens

    Quality comparison of retorted Samgyetang made from white semi-broilers, commercial broilers, Korean native chickens, and old laying hens oleh Hae Seong Jeong, Dicky Tri Utama, Juntae Kim, Farouq Heidar Barido, Sung Ki Lee

    Diterbitkan 2020-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  6. 6
    Optimization of Pre-Neutralized Red Palm Olein-canola Oil Emulsion Gel as Animal Fat Replacer for Comminuted Meat Product Using Response Surface Methodology

    Optimization of Pre-Neutralized Red Palm Olein-canola Oil Emulsion Gel as Animal Fat Replacer for Comminuted Meat Product Using Response Surface Methodology oleh Dicky Tri Utama, Andry Pratama, Jajang Gumilar, Eka Wulandari, Wendry Setiyadi Putranto, Lilis Suryaningsih

    Diterbitkan 2022-12-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  7. 7
    Quality characteristics of retort samgyetang marinated with different levels of soy sauce and processed at different F0 values

    Quality characteristics of retort samgyetang marinated with different levels of soy sauce and processed at different F0 values oleh Juntae Kim, Dicky Tri Utama, Hae Seong Jeong, Farouq Heidar Barido, Sung Ki Lee

    Diterbitkan 2020-09-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  8. 8
    Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat

    Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat oleh Ki Ho Baek, Dicky Tri Utama, Seung Gyu Lee, Byoung Ki An, Sung Ki Lee

    Diterbitkan 2016-06-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  9. 9
    Comparison of meat quality, fatty acid composition and aroma volatiles of Chikso and Hanwoo beef

    Comparison of meat quality, fatty acid composition and aroma volatiles of Chikso and Hanwoo beef oleh Dicky Tri Utama, Chang Woo Lee, Yeon Soo Park, Aera Jang, Sung Ki Lee

    Diterbitkan 2018-09-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  10. 10
    Sodium Caseinate Improves Emulsion Stability of Meat Model System Formulated with Pre-neutralized Red Palm Olein-canola Oil Emulsion Gel

    Sodium Caseinate Improves Emulsion Stability of Meat Model System Formulated with Pre-neutralized Red Palm Olein-canola Oil Emulsion Gel oleh Dicky Tri Utama, Andry Pratama, Jajang Gumilar, Eka Wulandari, Wendry Setiyadi Putranto, Lilis Suryaningsih

    Diterbitkan 2023-11-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  11. 11
    Effect of mixed hay supplementation during fattening on carcass traits and meat quality of Hanwoo steers

    Effect of mixed hay supplementation during fattening on carcass traits and meat quality of Hanwoo steers oleh Dicky Tri Utama, Ji Hye Choi, Chang Woo Lee, Yeon Soo Park, Sung Ki Lee

    Diterbitkan 2017-03-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  12. 12
    Effects of high-pressure processing on taste-related ATP breakdown compounds and aroma volatiles in grass-fed beef during vacuum aging

    Effects of high-pressure processing on taste-related ATP breakdown compounds and aroma volatiles in grass-fed beef during vacuum aging oleh Dicky Tri Utama, Seung Gyu Lee, Ki Ho Baek, Aera Jang, Jae In Pak, Sung Ki Lee

    Diterbitkan 2018-08-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  13. 13
    The effects of lactic acid bacteria and yeasts as probiotics on the growth performance, relative organ weight, blood parameters, and immune responses of broiler: A meta-analysis [version 3; peer review: 2 approved]

    The effects of lactic acid bacteria and yeasts as probiotics on the growth performance, relative organ weight, blood parameters, and immune responses of broiler: A meta-analysis [v... oleh Osfar Sjofjan, Danung Nur Adli, Rakhmad Perkasa Harahap, Anuraga Jayanegara, Dicky Tri Utama, Ainun Pizar Seruni

    Diterbitkan 2021-10-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  14. 14
    Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old

    Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old oleh Dicky Tri Utama, Yeong Jong Kim, Hae Seong Jeong, Juntae Kim, Farouq Heidar Barido, Sung Ki Lee

    Diterbitkan 2020-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  15. 15
    Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

    Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket oleh Dicky Tri Utama, Ki Ho Baek, Hae Seong Jeong, Seok Ki Yoon, Seon-Tea Joo, Sung Ki Lee

    Diterbitkan 2018-02-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  16. 16
    The effect of finishing diet supplemented with methionine/lysine and methionine/α-tocopherol on performance, carcass traits and meat quality of Hanwoo steers

    The effect of finishing diet supplemented with methionine/lysine and methionine/α-tocopherol on performance, carcass traits and meat quality of Hanwoo steers oleh Farouq Heidar Barido, Dicky Tri Utama, Hae Song Jong, Juntae Kim, Chang Woo Lee, Yeon Soo Park, Sung Ki Lee

    Diterbitkan 2020-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  17. 17
    High pressure processing for dark-firm-dry beef: effect on physical properties and oxidative deterioration during refrigerated storage

    High pressure processing for dark-firm-dry beef: effect on physical properties and oxidative deterioration during refrigerated storage oleh Dicky Tri Utama, Seung Gyu Lee, Ki Ho Baek, Woon Si Chung, In Ae Chung, Jung Tae Jeon, Sung Ki Lee

    Diterbitkan 2017-03-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  18. 18
    The effects of lactic acid bacteria and yeast as probiotics on the performance, blood parameters, nutrient digestibility, and carcase quality of rabbits: a meta-analysis

    The effects of lactic acid bacteria and yeast as probiotics on the performance, blood parameters, nutrient digestibility, and carcase quality of rabbits: a meta-analysis oleh Danung Nur Adli, Osfar Sjofjan, Mohammad Miftakhus Sholikin, Cecep. Hidayat, Dicky Tri Utama, Anuraga Jayanegara, Muhammad Halim Natsir, Yuli Frita Nuningtyas, Muhammad Pramujo, Poppy Satya Puspita

    Diterbitkan 2023-12-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:

Alat Pencarian: