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  • FAKTOR-FAKTOR PENYEBAB DAN KARAKTERISTIK MAKANAN KADALUARSA YANG BERDAMPAK BURUK PADA KESEHATAN MASYARAKAT
    8082
  • PREVALENSI, FAKTOR RISIKO, DAN DAMPAK STUNTING PADA ANAK USIA SEKOLAH
    2102
  • KARAKTERISTIK EKSTRAK KAFEIN PADA BEBERAPA VARIETAS KOPI DI INDONESIA: REVIEW
    1391
  • Karakteristik Warna (Hue, Chroma, Whiteness Index), Rendemen, dan Persentase Whey Keju dengan Penambahan Teh Hitam Orthodox (Camellia sinensis var. assamica)
    922
  • KARAKTERISTIK MARMALADE JERUK SUNKIST (Caridina cf propinqua)-NANAS (Ananas comosus) DENGAN VARIASI PENAMBAHAN GULA
    740

JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI)
Penerbit Universitas Slamet Riyadi Surakarta
Website https://ejurnal.unisri.ac.id/index.php/jtpr
Email jitipari@unisri.ac.id

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