{"version":"1.0","provider_name":"Sciencewerke","provider_url":"https:\/\/pm11.corsivalab.xyz\/sciencewerke.indo","author_name":"admin-sciencewerke","author_url":"https:\/\/pm11.corsivalab.xyz\/sciencewerke.indo\/author\/admin-sciencewerke\/","title":"Buletin Warung Sciencewerke: Rubrik Mikrobiologi - Sciencewerke","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"M2ewbYOrQs\"><a href=\"https:\/\/pm11.corsivalab.xyz\/sciencewerke.indo\/buletin-warung-sciencewerke-rubrik-mikrobiologi\/\">Buletin Warung Sciencewerke: Rubrik Mikrobiologi<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/pm11.corsivalab.xyz\/sciencewerke.indo\/buletin-warung-sciencewerke-rubrik-mikrobiologi\/embed\/#?secret=M2ewbYOrQs\" width=\"600\" height=\"338\" title=\"&#8220;Buletin Warung Sciencewerke: Rubrik Mikrobiologi&#8221; &#8212; Sciencewerke\" data-secret=\"M2ewbYOrQs\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/pm11.corsivalab.xyz\/sciencewerke.indo\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","description":"Yuk Kenalan Sama Media RAPID\u2019Salmonella Agar: Satpamnya Salmonella spp. Pada Isu Keamanan Pangan. Oleh: Imam Hardiman, MSc. &nbsp; Bakteri Salmonella adalah salah satu bakteri patogen yang paling sering menjadi penyebab keracunan makanan (red. foodborne illness). Kehadirannya dalam pangan sangat berbahaya karena dapat menimbulkan infeksi serius, terutama pada kelompok rentan seperti\u00a0anak-anak,\u00a0lansia, ibu hamil, dan orang dengan [&hellip;]","thumbnail_url":"https:\/\/www.sciencewerke.com\/images\/FSD-pojok-sciencewerke-jilid-3-makanan-bergizi-gratis-pastikan-salmonella-tidak-ikut-serta.png"}