Quality of IPB-D1 Chicken Egg Yolk Powder Using Various Drying Methods
IPB D-1 chickens had good egg productivity. Chicken eggs are often used as functional ingredients in the form of powder because they have many advantages for the food industry. This research aims to produce egg yolk powder with good physicochemical, microbiological, and fatty acid qualities derived...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Indonésio |
| Έκδοση: |
University of Brawijaya
2023-11-01
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| Σειρά: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Θέματα: | |
| Διαθέσιμο Online: | https://jitek.ub.ac.id/index.php/jitek/article/view/724 |
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