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المؤلفون: S. M. Sembor, H. Liwe, N.N. Lontaan, M.R. Imbar
المصدر: ZOOTEC; Vol 41, No 2 (2021); 379-388
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07446e530b2730175c70a8d08b04775bTest
https://ejournal.unsrat.ac.id/index.php/zootek/article/view/35545Test -
2
المؤلفون: S.M. Sembor, M.R. Imbar, H. Liwe, N.N. Lontaan
المصدر: ZOOTEC. 42:87
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::40a5d788a86de5d89467cc731dbe0293Test
https://doi.org/10.35792/zot.42.1.2022.41166Test -
3
المؤلفون: N.N. Lontaan, C.K.M. Palar, F.B. Lilir
المصدر: ZOOTEC; Vol 41, No 1 (2021); 214-222
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b333039249eccbb2b534f92023f0e23fTest
https://ejournal.unsrat.ac.id/index.php/zootek/article/view/32667Test -
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المؤلفون: N.N Lontaan, Nindi Nupulo, S.M. Sembor, J.A.D. Kalele
المصدر: ZOOTEC; Vol 40, No 2 (2020); 626-635
مصطلحات موضوعية: food and beverages
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67083ea12f1e5a6df9157ef8e1532f6fTest
https://ejournal.unsrat.ac.id/index.php/zootek/article/view/29741Test -
5
المؤلفون: N.N. Lontaan, Yaumi Yaumi, Afriza Yelnetty, Rahmawaty Hadju
المصدر: ZOOTEC; Vol 40, No 1 (2020); 196-206
مصطلحات موضوعية: Taste, food.ingredient, biology, Starch, Organoleptic, food and beverages, biology.organism_classification, Sensory analysis, Modified starch, chemistry.chemical_compound, food, chemistry, Lactobacillus, Skimmed milk, Food science, Aroma
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf0b26362f6f42a94673b3a3cd68e630Test
https://ejournal.unsrat.ac.id/index.php/zootek/article/view/26953Test -
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المؤلفون: S.E. Siswosubroto, Afriza Yelnetty, N.N. Lontaan, Reynaldi Baguna
المصدر: ZOOTEC; Vol 40, No 1 (2020); 214-222
مصطلحات موضوعية: Streptococcus thermophilus, food.ingredient, biology, Syneresis, Chemistry, biology.organism_classification, pH meter, Lactic acid, law.invention, chemistry.chemical_compound, food, Erlenmeyer flask, law, Lactobacillus, Skimmed milk, Food science, Completely randomized design
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5365d6408e7832ad702ddeca72ae1591Test
https://ejournal.unsrat.ac.id/index.php/zootek/article/view/27040Test -
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المؤلفون: N.N. Lontaan, M.D Tooy, L.C.M. Karisoh, I. Wahyuni
المصدر: ZOOTEC; Vol 41, No 1 (2021); 283-290
مصطلحات موضوعية: embryonic structures, food and beverages
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::383e8184d4f043b5e8efec3d9a823576Test
https://doi.org/10.35792/zot.41.1.2021.33524Test -
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المؤلفون: Afriza Yelnetty, N.N. Lontaan, Asrul Lamarang, L.Ch.M Karisoh
المصدر: ZOOTEC; Vol 40, No 1 (2020); 150-159
مصطلحات موضوعية: food.ingredient, biology, Significant difference, Broiler, biology.organism_classification, Aloe vera, Animal science, food, hemic and lymphatic diseases, Yolk, embryonic structures, Completely randomized design, Haugh unit, Egg white
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::673ea7a9db0612465920170717d8f7b3Test
https://doi.org/10.35792/zot.40.1.2020.26942Test -
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المؤلفون: M. Sompie, S. E. Surtijono, N.N. Lontaan, J.H.W. Pontoh
المصدر: Procedia Food Science. 3:383-388
مصطلحات موضوعية: Chromatography, food.ingredient, Chemistry, Extraction (chemistry), General Medicine, Acetic acid, Gelatin, Acetic acid concentration, Protein content, Pigskin, chemistry.chemical_compound, Gel strength, food, Extraction temperature, Acetic acid solution, Completely randomized design
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86a522938ee3ca291ba0376ce2cf6e10Test