The Influence of Liquid Smoke on the Chemical Characteristics of Salted Egg
Salted egg is easily preserved of egg products. The making process was added liquid smoke. Therefore, the objective was to determine chemical characteristics (yolk index, oil exudation and salt content) of duck egg salted. Completely Randomized Design (CRD) was used throughout the research. They wer...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
University of Brawijaya
2017-11-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Subjects: | |
| Online Access: | http://jitek.ub.ac.id/index.php/jitek/article/view/277 |