Lihat Juga

• PENGARUH KONSENTRASI DAN PENAMBAHAN BAKTERI ASAM LAKTAT Lactobacillus plantarum B1765 SEBAGAI KULTUR STARTER TERHADAP MUTU PRODUK BEKASAM BANDENG (Chanos chanos) (THE EFFECT OF SALT CONCENTRATION AND THE ADDITION OF LACTIC ACID BACTERIA Lactobacillus plan
  oleh: Hadianti, Meilina Rizky; Department of Chemistry, Faculty of Mathematics and Natural sciences State University of Surabaya Jl. Ketintang Surabaya (60231), Telp. 031-8298761, et al.
  Terbitan: (2013)
• PEMANFAATAN ARANG AKTIF KULIT BUAH COKLAT (Theobroma cacao L.) SEBAGAI ADSORBEN LOGAM BERAT Cd (II) DALAM PELARUT AIR (UTILIZATION OF (Theobroma cacao. L) CACAO SKIN FOR ACTIVATED CARBON AS ADSORBENT CADMIUM (II) IN SOLUTION)
  oleh: Masitoh, Yana Fuad; Department of Chemistry, Faculty of Mathematics and Natural sciences State University of Surabaya Jl. Ketintang Surabaya (60231), Telp. 031-8298761, et al.
  Terbitan: (2013)
• DISTINCTNESS ASSESSMENT ON YARDLONGBEAN (Vigna sesquipedalis (L.) Fruhw.) VARIETIES (Case study for five yard long bean varieties in PVP right application)
  oleh: Khadijah, Nurdini, et al.
  Terbitan: (2012)
• IN VITRO IRON AVAILABILITY AND ADSORPTION PATTERN ON COMBINATION OF ACIDITY AND LENGTH OF BOILING TIME ON YARD LONG BEAN
  oleh: Yuanita, Leny; Chemistry Department, Faculty of Mathematics and Natural Sciences State University of Surabaya, Surabaya
  Terbitan: (2010)
• PENGARUH JENIS BAKTERI SELULOTIK TERHADAP EFISIENSI SEL BAKAR MIKROBA (EFFECT OF THE SPESIES OF CELLULOTIC BACTERIA TO EFFICIENCY OF MICROBIAL FUEL CELL)
  oleh: Kurniawati, Laili; Department of Chemistry, Faculty of Mathematics and Natural sciences State University of Surabaya Jl. Ketintang Surabaya (60231), Telp. 031-8298761, et al.
  Terbitan: (2013)