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Found 4 from your keywords: author="Pangastuti, Hestining ...
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Penelitian pola peresepan polifarmasi pada kelompok orang lanjut usia 1998/19…
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et alPangastuti, Hestining Pupus

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60 p.
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336/337 FAR

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60 p.
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336/337 FAR
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Research of the Fermentation Process of Soybean Tempe : 1. The Influence of T…
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Pangastuti, Hestining PupusTriwibowo, Sitoresmi

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Cermin Dunia Kedokteran,(107)1996:53-56

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Cermin Dunia Kedokteran,(107)1996:53-56
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Research on the Fermentation Process of Soybean Tempe II. The Influence of Lo…
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Pangastuti, Hestining PupusTriwibowo, Sitoresmi

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Cermin Dunia Kedokteran,(108)1996:54-57

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Cermin Dunia Kedokteran,(108)1996:54-57
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Research on the Fermentation Process of Soy Bean Tempe III. Microbiological A…
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Pangastuti, Hestining PupusTriwibowo, Sitoresmi

The dominant fungus involved in the preparation of soya bean tempe is the Rhizopus sp, bacterial involvement can not be prevated. Even when the whole procedure is done in the laboratory under strict hygienic conditions and with the use of a pure culture of the inocculate, contamination with bacterial spores present in the soya beans always occurs. Complete Randomized Design (CRD) was chosen for…

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Cermin Dunia Kedokteran,(109)1996:53-56