Hawani Lubis, Enny, Balai Besar Industri Agro, Indonesia
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Vol 7, No 01 (1990) - Makalah Penelitian
(Essential Oil from The Twigs and Leaves of Sappuko (Leptospermum flavescens Smith) and Its Distillation Technique)
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Vol 8, No 02 (1991) - Makalah Penelitian
(The use of citrus Leaves as an Ingredient for Instant Noodle)
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Vol 10, No 1-2 (1993) - Makalah Penelitian
(Flavour Fixation of Shallot and Soup Leek)
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Vol 12, No 1-2 (1995) - Makalah Penelitian
(Identification of lime(Citrus aurantifolia,swingle)flavor components)
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Vol 12, No 1-2 (1995) - Makalah Penelitian
(Syntesis of rose oil from the terpeneles java citronella oil)
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Vol 14, No 1-2 (1997) - Makalah Penelitian
(Process Quality Upgrading and Better Utilization of Java Citronella Oil)
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Vol 19, No 1-2 (2002) - Makalah Penelitian
(Technical Design and Testing of Chitosan Extractor from Shirmps Shells)
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Vol 19, No 1-2 (2002) - Makalah Penelitian
(The Study of Production on Aloe Vera Juice
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Vol 20, No 1-2 (2003) - Makalah Penelitian
(The Processing of Aloe Vera in Syrup and Techno-Economic Analysis for Its Small Scale Industry)
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Vol 21, No 01 (2004) - Makalah Penelitian
(The Study on The Effects of Isolation Time and Identification for Lemon (Citrus Limon Burm. F.) Oil Leather and Its Apllication on Soft Drinks)
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Vol 21, No 02 (2004) - Makalah Penelitian
(The Study of Glucomannan Extraction from Iles-Iles (Amorphophaalus spp) and its Application on Food Product
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Vol 22, No 01 (2005) - Makalah Penelitian
(The Effects Temperature and rotationSpeed of Mollen Dryer on The Characteristic s of aloe vera co-crystalization)
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Vol 23, No 01 (2006) - Makalah Penelitian
(The Study on Use of Nonleaves and Tea Leaves as Functional Drinks)
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Vol 27, No 01 (2010) - Makalah Penelitian
(Production Biodiesel of Used Cooking Oil by Using Palm Sugar Bunches Ash as Catalyst)
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Vol 27, No 02 (2010) - Makalah Penelitian
(Research on effectiveness of Production of Palm Oil Biodiesel using Static-Mixer Reactor)
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Vol 28, No 02 (2011) - Makalah Penelitian
(Microflora Involved in Spontaneous Retting Fermentation of Cassava and Physical Charcteristics of the Flour)
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