Sintesis dan Karakterisasi Daging Sintetik Berbahan Baku Gluten dan Kacang Merah = Synthesis and Characterization of Synthethic Meat with Main Ingredients of Gluten and Red Bean

Ilmu daging = Meat science

Pra perancangan produk daging nabati berbahan baku utama gluten terigu untuk memenuhi kebutuhan konsumen di Jabodetabek = Preliminary design of vegetarian meat to fulfill consumer's needs in Jabodetabek area

Evaluasi DNA untuk Mendeteksi Produk Olahan Daging yang Diduga Mengandung Bahan yang Bersumber dari Babi dengan Metode Taqman Real Time PCR = DNA Evaluation to Detect Processed Meat Products Suspected of Containing Ingredients Sourced from Pork Using the Taqman qPCR Method

Pengembangan Model Kriteria Penilaian Manajemen Risiko Halal Supply Chain Daging pada Bagian Downstream di Indonesia dengan Pendekatan DEMATEL Based ANP = Development of Halal Meat Supply Chain Assessment Criteria in Indonesian Downstream Sector: DEMATEL Based ANP Approach.