Daya dan kestabilan buih telur itik Cirebon pada lama penyimpanan yang berbeda dengan penambahan putih telur ayam ras segar
| Main Author: | Haidar, Wian |
|---|---|
| Terbitan: |
IPB (Bogor Agricultural University)
, 2011
|
| Online Access: |
http://repository.ipb.ac.id/handle/123456789/49749 |
Daftar Isi:
- The application of duck egg in bakery product is veri limited, because the egg foaming and foam stability with adding fresh hen egg and storage at room temperature. This research was poultry Science, Bogor Agricultural University, from June-August 2006.