Quantitative analysis of virgin coconut oil in cream cosmetics preparations using Fourier Transform Infrared (FTIR) spectroscopy

door Abdul Rohman,, Che Man, Yaakob, Sismindari,
Gepubliceerd in 2009

Analysis of pork contamination in Abon using mitochondrial D-Loop22 primers using real time polymerase chain reaction method

door Sudjadi, Sismindari, Rohman, A., Rahmawati, Raharjo, T. J.
Gepubliceerd in 2018

Differentiation of lard and other animal fats based on triacylglycerols composition and principal component analysis

door Rohman, A., Triyana, K., Sismindari, Erwanto, Y.
Gepubliceerd in 2017

Pig species identification in meatballs using polymerase chain reaction- restriction fragment length polymorphism for Halal authentication

door Erwanto, Y., Abidin, M.Z., Sismindari, Rohman, A.
Gepubliceerd in 2017

Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy.

door Abdul Rohman,, Sismindari,, Che Man, Yaakob, Erwanto, Yuny
Gepubliceerd in 2011

Fourier Transform Infrared Spectroscopy applied for rapid analysis of lard in palm oil

door Sismindari, Kuwat, T., Yuny, E., Rohman, A., Retno, S., Tridjoko, W.
Gepubliceerd in 2017