Perpustakaan dan Galeri Kebijakan Kesehatan

Badan Kebijakan Pembangunan Kesehatan

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    Perpustakaan BKPKGaleri Kebijakan KesehatanPustakawan BKPK
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    OPACRepositoryJurnal Berlangganan
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    Perpustakaan KemenkesKatalog Induk Nasional KesehatanHealth Science Journal of IndonesiaWeb Kebijakan Kesehatan
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    Bahasa Arab Bahasa Bengal Bahasa Brazil Portugis Bahasa Inggris Bahasa Spanyol Bahasa Jerman Bahasa Indonesia Bahasa Jepang Bahasa Melayu Bahasa Persia Bahasa Rusia Bahasa Thailand Bahasa Turki Bahasa Urdu

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Pencarian terakhir:

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Ditemukan 3 dari pencarian Anda melalui kata kunci: author=Damayanthi, Evy
# Debug Box
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Engine Type ⚙️: "SLiMS\SearchEngine\DefaultEngine"
SQL ⚙️: array:2 [
  "count" => "select count(distinct b.biblio_id) from biblio as b left join mst_publisher as mp on b.publisher_id=mp.publisher_id left join mst_place as mpl on b.publish_place_id=mpl.place_id where b.opac_hide=0 and (b.biblio_id in(select ba.biblio_id from biblio_author as ba left join mst_author as ma on ba.author_id=ma.author_id where ma.author_name like ?))"
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Bind Value ⚒️: array:1 [
  0 => "%Damayanthi, Evy%"
]
cover
The Effect of Shrimp Rostom Flour Supplementation and Boilling Condition on P…
Komentar Bagikan
et alDamayanthi, Evy

The objectives of this research are to study the effect of shrimp rostrom flour (SRF) supplementation and boilling condition on protein value and acceptability of empek-empek. Supplementation of SRF were 0 percent, 10 percent, 20 percent dan 30 percent. The boilling condition were on 80 degree celcius temperature of boilling for 20 minutes and 100 degree celcius for 10 minutes. The result of th…

Edisi
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ISBN/ISSN
-
Deskripsi Fisik
-
Judul Seri
-
No. Panggil
Media Gizi r Keluarga,20(2)1996:40-50
Ketersediaan0
Tambahkan ke dalam keranjang
Unduh MARCSitasi
cover
Multistudy of Proximate and Bioavibility of Lysine on Infant Commercial Food …
Komentar Bagikan
Wulan, SriRimbawanDamayanthi, Evy

Lysine is an essential amino acid and is often found as the first limiting amino acid in many food plants, especially in cereal grains. The determination of commercial baby foods were analyzed for the available lysine. Analyses were conducted by FDNB method. In general the lysine available of these products were about 0.65 percent-1.03 percent for the per-coked conditions/treatment and about 0.…

Edisi
-
ISBN/ISSN
-
Deskripsi Fisik
-
Judul Seri
-
No. Panggil
Media Gizi Keluarga,20(2)1996:22-27
Ketersediaan1
Tambahkan ke dalam keranjang
Unduh MARCSitasi
cover
The Effect of Shrimp Rostom Flour Supplementation and Boilling Condition on P…
Komentar Bagikan
et alDamayanthi, Evy

The objectives of this research are to study the effect of shrimp rostrom flour (SRF) supplementation and boilling condition on protein value and acceptability of empek-empek. Supplementation of SRF were 0 percent, 10 percent, 20 percent dan 30 percent. The boilling condition were on 80 degree celcius temperature of boilling for 20 minutes and 100 degree celcius for 10 minutes. The result of th…

Edisi
-
ISBN/ISSN
-
Deskripsi Fisik
-
Judul Seri
-
No. Panggil
Media Gizi Keluarga,20(2)1996:40-50
Ketersediaan1
Tambahkan ke dalam keranjang
Unduh MARCSitasi
Perpustakaan dan Galeri Kebijakan Kesehatan
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  • Pustakawan
  • Area Anggota

Tentang Kami

Perpustakaan dan Galeri Kebijakan Kesehatan BKPK merupakan pusat informasi dan referensi dalam bidang kebijakan pembangunan kesehatan di Indonesia. Sebagai bagian dari upaya mendukung pengambilan keputusan berbasis bukti, kami menyediakan berbagai koleksi literatur ilmiah, laporan kebijakan, jurnal, buku, serta sumber daya digital lainnya yang relevan dengan sektor kesehatan.

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