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Arief, Dede Zainal (2022) KORELASI SUHU PASTEURISASI DAN PERBANDINGAN BAHAN BAKU TERHADAP pH, TOTAL ANTHOSIANIN DAN DAYA ANTIOKSIDAN MINUMAN KELAPA ROSELA. Pasundan Food Technology Journal (PFTJ), 8 (3). pp. 113-120. ISSN 2615-1405
Arief, Dede Zainal and Achyadi, Nana Sutisna and Franisa, R, N S (2020) DAYA HAMBAT EKSTRAK BAWANG PUTIH TERHADAP S.aureus dan TOTAL MIKROBA DALAM DAGING. Pasundan Food Technology Journal. ISSN 23561742
Kosasih, Wawan and Rosmalina, Raden Tina and Muhdani, Mohamad Robi and Arief, Dede Zainal and Saepudin, Endang and Priatni, Sri (2020) Enrichment of Omega-3 from Anchovy (Stolephorus sp.) Fish Oil by Enzymatic Hydrolysis. Jurnal Kimia Terapan Indonesia, 21 (2). pp. 66-73. ISSN 0853-2788
Arief, Dede Zainal (2019) KAJIAN PERBANDINGAN TEPUNG TERIGU (Triticum aestivum) DENGAN TEPUNG JEWAWUT (Setaria italica) TERHADAP KARAKTERISTIK ROTI MANIS. Pasundan Food Technology Journal (PFTJ), 5 (3). pp. 180-189. ISSN 2615-1405
Arief, Dede Zainal and Afrianti, Leni Herliani and Soemarni, S. (2018) KARAKTERISTIK FRUIT LEATHER JAMBU BIJI MERAH (Psidium guajava L) DENGAN JENIS BAHAN PENGISI. Pasundan Food Technology Journal, 5 (1). pp. 76-83. ISSN 2615-1405
Arief, Dede Zainal and Harvelly, H. (2018) IDENTIFICATION AND INHIBITION OF BIOACTIVE COMPOUNDS FROM NUTMEG ( Myristica fragrans Houtt ) AND THE APPLICATION AS ANTIBACTERIAL AGENT. Pasundan Food Technology Journal (PFTJ), 4 (3). pp. 191-196. ISSN 2615-1405
Arief, Dede Zainal and Ikrawan, Yusep and Rizkia, Faradilla Noor (2018) Characteristics Of Fish Crackers Based On Types Of Fish And Different Types Of Starch. Pasundan Food Technology, 5 (2). pp. 102-110. ISSN 2615-1405
Arief, Dede Zainal and Ikrawan, Yusep and Rizqia, Faradilla Noor (2018) Characteristics Of Fish Crackers Based On Types Of Fish And Different Types Of Starch. Pasundan Food Technology, 5 (2). pp. 102-110. ISSN 2615-1405
Sutrisno, Ela Turmala and Arief, Dede Zainal and Oktapiani, T. (2018) KARAKTERISTIK TEPUNG CAMPOLAY (Pouteria campechiana) UNTUK BISKUIT DENGAN VARIASI TINGKAT KEMATANGAN DAN SUHU BLANSING. Pasundan Food Technology Journal, 5 (2). p. 111. ISSN 2356-1742
